Recipe - Roasted Duck Or Chicken Legs With Roasted Winter Vegetables

4 Whole duck or chicken legs;
(including thigh
And; (4 to 6)
; drumstick)
2 lg Carrots; (Three fourths pound), cut
; into 1 1/2inch
; pieces
8 small New potatoes; (Three fourths pound)
8 Baby turnips; trimmed and
; quartered
8 Baby beets; (One half pound) or
; parsnips, peeled
; and quartered
4 Ribs celery; (One half pound),
cut
; into 1 One half inch
; pieces
4 Shallots; peeled and
; separated
4 Heads garlic; 1/3 of the top
; trimmed off
4 teaspoon Olive oil
4 tablespoon Mixed chopped herbs; such as
rosemary,
; thyme, oregano, and
; parsley
Sea salt
Freshly ground black pepper
1 cup Duck stock; chicken stock or
; white wine
Celery leaves for garnish

Preheat oven to 350 degrees. Put duck, carrots, potatoes, turnips, beets,
celery, shallots, garlic and 3 teaspoons oil into a large bowl. Season to
taste with chopped herbs, salt, and pepper. Toss to combine. Oil a 9 x
14inch roasting pan with the remaining oil. Remove duck legs from bowl and
place them into the baking dish. Pour One half cup of stock or wine into the
baking dish. Roast the legs for 30 minutes, turning once so they will brown
evenly.

Add the seasoned vegetables and the remaining stock or wine to the roasting
pan with the duck legs. Roast for another 45 minutes or until the legs and
vegetables are browned and cooked through.

Divide the vegetables among four warm dinner plates. Place a duck leg on
each plate. Pour the accumulated juices over the meat and vegetables.
Garnish with the celery leaves.

S: 4