- 4 duck leg portions, roughly 200g each
- sea salt and freshly ground black pepper, to taste
- 1 t fresh thyme
- 1 cup chicken stock
- 2 T honey
- 2 T lemon juice
- 2 T watercress, to garnish
1. Prick the duck skin all over, then pour boiling water over it. Drain, then place skin-side down in a cold, nonstick pan.
2. Cook over a low heat until the skin is crisp and golden. Turn over and briefly brown the other side. It should take about 15 minutes.
3. Meanwhile, spread the vegetables on a baking tray lined with baking paper. Season and add the thyme. Once the duck portions are ready, remove from the pan and set aside. Season to taste. Pour the fat in the pan over the tray of vegetables.
4. Roast the vegetables at 220°C for 30 minutes or until just tender. Place the reserved duck on the same tray, skin-side up, and roast for 15 minutes or until just cooked and still moist.
5. Using the same pan you used to cook the duck, mix the stock, honey and lemon juice. Gently heat to blend, then spoon over the duck and vegetables. Roast for a further 5 minutes. Garnish with watercress.
Cook's tip: Duck and turnips is a French classic but I like to do a mix of pale root vegetables, including celeriac and parsnips. Always choose young (not baby) veg, avoiding older, woody ones.