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Braised duck with turnips & carrots


  • Preheat oven to 160°C fan forced (180°C normal).
  • Heat a thin layer of oil in a heavy-bottomed casserole and gently cook the duck, skin side down first, for 15 mins or so until well browned.
  • Remove the duck and pour off most of the fat. Then add the chilli, onion, carrots, turnips, bay leaves and thyme to the casserole. Toss and briefly cook to start the cooking process.
  • Add the stock, season and return the duck. Then cover and cook in the oven for about 45-60 mins until very tender.
  • Serve with steamed rice on the side and plenty of the sauce.


  • olive oil
  • 6 duck Marylands (large legs)
  • 1 small red chilli, chopped
  • 1 large onion, chopped
  • 2 medium carrots, cut into even chunks
  • 12 baby turnips, peeled & halved (or 4 large turnips, quartered)
  • 2 bay leaves
  • a few sprigs of fresh thyme
  • 400 ml chicken stock
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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