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.
Ingredients
Print Recipe
Pin Recipe