Turnip Stew with Crispy Duck Legs

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Wash the duck legs. Put it still moist and with the fat side up in a soaked Römertopf. Season with salt, pepper, mugwort and marjoram. Put in the cold oven and cook for approx. One and a half hours at approx. 200 ° C.
Peel the potatoes and turnip and cut into bite-sized cubes. Cook both separately. Leave the turnips in their cooking liquid, drain the potatoes. Season the turnips with vegetable stock and chopped parsley. Add half of the potatoes like this, mash the other half of the potatoes first and then add.
Take the duck legs out of the pot and mix the duck fat that has escaped into the stew. Arrange the turnip stew on plates and serve immediately. Place the duck legs on an extra plate and serve with it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.