Pot roast duck with baby turnips is one of those easy meals that you put in the oven for a few hours while you go off and do something more interesting. If you cook it the day before, you can skim off the duck fat and use it - potatoes roasted in duck fat are fabulous.
Serves 4
Ready in 2.5-3 hours
Per serving:
432kcals
22.2g fat (6.4g saturated)
34.6g protein
8.9g carbs
6.9g sugar
3g salt
1. Heat the oil in a heavy-based pot that's big enough to hold all the ingredients. Over a high heat, brown the duck on all sides and set aside.
2. In the same pot, fry the bacon and the whole garlic cloves over a medium heat until slightly browned. Set aside.
3. Add the onions and turnips to the pot and fry until browned. Set aside.
4. Return the duck to the pot, breast-side down. Add the vinegar, sherry, water or stock, salt, sugar and tomato purée. Return the bacon and all the vegetables to the pot and give it a gentle shake to let it settle. Bring to a good simmer then cook, covered, for 2-2.5 hours or until the meat is tender enough to push off the bone. The casserole will be brothy; the leftovers make the basis of a great soup. You can remove the duck and vegetables and put them to one side before reducing the stock to make it thicker. If there is time, allow the juices to rest overnight and skim the fat before reheating and serving up.
5. Garnish with chervil or parsley and serve with mashed potatoes or bread for mopping up the juices.
© delicious. magazine
Many medium-bodied reds work here, but an inexpensive, slightly savoury Chianti is very good.
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