DUCKLING LEGS with ROSEMARY

If you have a good butcher, you might be able to find duckling legs. I personally find it at the Greenslopes Rock and Roll butcher in Brisbane for 12 dollar for 2 legs! Bargain.

It will most likely impress your guests as this recipe would not be found in a French restaurant and it worth a million box, while being quite cheap to do.

For 4 persons
 - 4 duckling leg per persons (one per person)
 - 3 big potatoes, 3 big carrots, 3 big turnips
 - plenty of rosemary and olive oil for the marinade
 - 2 rashes of bacon and a small bottle of white wine for the sauce

If bought from frozen, make sure it is well unfrozen when you cook it. If not, make sure to cook it longer.

Start by marinating the legs in olive oil and rosemary for 1 hour. In the meantime, cut all the vegetables in dice.











When ready, heat up a large pan, fry the bacon and legs  in olive oil until brown.










Add the wine and then the vegetable. Add half a glass of water to make more sauce and cover. Stir from time to time to make sure everything cooks well. The vegie will nicely melt into the sauce.
I recommend to cook for quite a long time like 50 minutes.




My partner find that recipe amazing as he had never tasted duck like that! Even if you usually don't like turnip, don't replace them as they really make the recipe.