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Meat, Northern, Eastern and Western France

Braised duck with turnips and steamed potatoes

Braised duck with turnips and steamed potatoes is a bistro style dish for 4 people, ready in 1h30, rated easy, for about €4.20 per serving. The key to success is browning the duck legs skin side down without any fat first, then braising slowly until the meat falls off the bone, and glazing the turnips with sugar to soften their bitterness.

Tonight, braised duck legs with glazed turnips and little onions, a real bistro dish made at home.

Braised duck with turnips and steamed potatoes
Total time
1 h 30
Difficulty
Easy
Cost per person
€4.20
Calories per person
760 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Braised duck legs turn out tender enough to fall right off the bone, wrapped in a white wine and broth sauce scented with thyme. The turnips, glazed with a touch of sugar in the duck fat, lose their bitterness and turn a lovely golden color that changes everything. Little pearl onions add a sweet touch that balances the dish, while the steamed potatoes soak up the sauce without stealing the show.

This is a Sunday or winter weeknight dish you let simmer away while you tend to other things, perfect when you have some time but don't want to stand at the stove. Mon Chou suggests it in fall or winter, when turnips are at their best and you're craving something warming, best suited to adults or older kids who enjoy bolder flavors.

The ingredients

4 people

Butcher

  • Duck legs 4

Fruits and vegetables

  • Turnips 600 g
  • Pearl onions 250 g
  • Potatoes 800 g

Pantry

  • Chicken brothoften in the pantry 25 cl
  • Dry white wine 10 cl
  • Sugaroften in the pantry 1 tbsp
  • Thymeoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Brown the duck legs skin side down in a Dutch oven, with no added fat. 12 min

    The duck releases its own fat, no need for oil.

  2. Remove the excess fat, add the onions and white wine, then the broth and thyme. 5 min

    Keep the duck fat in the fridge, it's great for frying potatoes.

  3. Cover and let braise over low heat. 50 min

    The meat should pull away from the bone almost on its own.

  4. Peel the turnips, sauté them in a pan with the sugar, then add them to the pot. 15 min

    The sugar creates a light glaze that softens the turnips' bitterness.

  5. Steam the potatoes and serve them with the duck, turnips, and sauce. 25 min

    Skim the fat off the sauce with a ladle before serving.

Our tips to get it right

  • Pick small, firm turnips, they're sweeter and cook more evenly than large, fibrous ones.
  • Don't toss the duck fat you collect in step 2, strain it and keep it in the fridge for frying potatoes another night.
  • If the sauce is too thin at the end, pull out the meat and vegetables, boil the liquid down a few minutes over high heat, then return everything to the pot.

The variations

  • Swap the turnips for carrots or a mix of both, the sugar glaze works just as well on them.
  • For a quicker version, use pre cooked or confit duck legs and cut the braising time to 25 minutes, just enough to warm through and meld the flavors.
  • To please kids, swap the turnips for milder carrots and serve the potatoes lightly mashed with a splash of sauce.

What to serve it with

  • A glass of dry white wine
  • A sharply dressed green salad
  • Crusty country bread for the sauce

Storage

This braised duck keeps for 3 days in the fridge in a sealed container, and the sauce actually tastes better the next day. It freezes well for up to 2 months, though it's best without the steamed potatoes, which reheat better fresh. Reheat gently in a pot or skillet, adding a splash of broth if the sauce has thickened too much.

Questions about this dish

Can you use duck breast instead of duck legs?

Duck breast doesn't hold up well to long braising, it turns dry and loses its tenderness. Legs are made for this kind of cooking, their firmer meat stays moist through the slow simmer.

Do you need oil to brown the duck?

No, the skin renders plenty of fat within the first few minutes of cooking. Adding oil would just make the dish greasier without adding any flavor.

Can you make this dish ahead of time?

Yes, it's actually recommended, the braised duck and turnips taste even better after resting overnight in the fridge. Reheat gently the next day and steam the potatoes fresh right before serving.

Why cook the turnips with sugar before adding them?

The sugar lightly caramelizes the turnips' surface and tones down their natural bitterness. It also gives them a nice golden glaze that makes the dish more appealing.

How long does it take to make a braised duck with turnips and steamed potatoes?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a braised duck with turnips and steamed potatoes?

About 760 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a braised duck with turnips and steamed potatoes cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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