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Duck Legs with Sherry
Quince glazed duck legs with sherry, pepper buttered white turnips
Ingredients
- 4 duck legs
- seasalt
- 2 onions, peeled and quartered
- 100ml dry sherry
- 2 tablespoons quince paste
Method
Season the duck legs with salt and set the oven to 180oc.
Lightly oil a baking dish and place the onions on top, top with the duck legs and pour the sherry into the bottom.
Cover with foil and bake for 1 and half hours or until fork tender.
Remove foil and brush the legs with the quince paste.
Cook until golden and roasted – a further 20 minutes.
Pepper buttered white turnips
Ingredients
- 8 small white turnips, peeled and quartered
- salt
- 2 teaspoons black pepper
- 1 red onion, sliced
- 50g butter
- chopped parsley
Method
Boil the turnips in salted water until soft and drain.
Cook the red onion in the butter until soft and add the turnips and pepper. Cook for a minute to coat, toss in the parsley and serve.
