Slow Roasted Crispy Duck Legs with Butter Beans, Braised Tokyo
Turnips and Their Greens
For 6
12 duck legs
2 sprigs fresh thyme
1 pound dried butter beans, soaked overnight
5 bunches Tokyo turnips with their greens, washed
2 tablespoons olive oil
½ water or chicken stock
Pinch of chili flakes
Salt and pepper
Slow Roasting Duck Legs
Preheat oven to 275. Pat dry duck legs with a towel. Season duck legs with salt
and pepper and place on a sheet pan skin side up. Roast for 1 hour. Remove from
oven and pour off duck grease into a container and save for another use. (duck
grease can be used to sauté the turnips and greens or fry potatoes for another
meal) Turn duck legs skin side down and continue to roast for another hour.
Remove from oven and allow to cool enough for the duck skins to release from
the pan. Using a spatula, loosen duck legs from the pan.
For the Butter Beans
Soak beans overnight. While duck legs are cooking, drain beans and cover with 2
quarts of water in a medium sized pot. Bring to a boil and reduce heat to a
simmer. Add a few sprigs of thyme and cover slightly. Cook for 1 ½ to 2 hours
or until tender. Season with salt and pepper to taste.
Braised Tokyo Turnips and Their Greens
Peel turnips and trim their greens. Rough chop greens. About 30 minutes before
the beans and duck legs are finished cooking, heat a large pan on the stove top at
medium high heat. Add olive oil or duck grease. Add greens and sauté for a
minute. Add turnips and ½ cups or water or stock. Season with salt, pepper and
chili fakes. Cover and simmer for 15-20 minutes. Taste and adjust seasoning.
Turnips and Their Greens
For 6
12 duck legs
2 sprigs fresh thyme
1 pound dried butter beans, soaked overnight
5 bunches Tokyo turnips with their greens, washed
2 tablespoons olive oil
½ water or chicken stock
Pinch of chili flakes
Salt and pepper
Slow Roasting Duck Legs
Preheat oven to 275. Pat dry duck legs with a towel. Season duck legs with salt
and pepper and place on a sheet pan skin side up. Roast for 1 hour. Remove from
oven and pour off duck grease into a container and save for another use. (duck
grease can be used to sauté the turnips and greens or fry potatoes for another
meal) Turn duck legs skin side down and continue to roast for another hour.
Remove from oven and allow to cool enough for the duck skins to release from
the pan. Using a spatula, loosen duck legs from the pan.
For the Butter Beans
Soak beans overnight. While duck legs are cooking, drain beans and cover with 2
quarts of water in a medium sized pot. Bring to a boil and reduce heat to a
simmer. Add a few sprigs of thyme and cover slightly. Cook for 1 ½ to 2 hours
or until tender. Season with salt and pepper to taste.
Braised Tokyo Turnips and Their Greens
Peel turnips and trim their greens. Rough chop greens. About 30 minutes before
the beans and duck legs are finished cooking, heat a large pan on the stove top at
medium high heat. Add olive oil or duck grease. Add greens and sauté for a
minute. Add turnips and ½ cups or water or stock. Season with salt, pepper and
chili fakes. Cover and simmer for 15-20 minutes. Taste and adjust seasoning.
