John Myers
Ingredients for 4 servings:
- 1 small turnip(s)
- 250 g potatoes
- 4 legs (duck)
- Vegetable broth, instant
- Parsley
- Salt
- pepper
- Mugwort, dried
- Marjoram, dried
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
hearty, substantial winter food
Wash the duck legs. While still moist, place them fat-side up in a watered earthenware pot. Season with salt, pepper, mugwort, and marjoram. Place in a cold oven and cook for about one and a half hours at approximately 200°C. Peel the potatoes and swede and cut into bite-sized cubes. Cook them separately until tender. Leave the swedes in their cooking liquid and drain the potatoes. Season the swedes with vegetable stock and chopped parsley. Add half of the potatoes as they are, then mash the other half and then add them. Remove the duck legs from the pot and mix the rendered duck fat into the stew. Arrange the swede stew on plates and serve immediately. Place the duck legs on a separate plate and serve with the side.
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