Prep time: 1 hour 20 mins    Cook time: 1 hour 30 mins    Serves: 4


4 duck breasts, skin scored

4 chard leaves, trimmedPickled Turnip

500ml white balsamic vinegar

100g caster sugar

1 tsp black peppercorns

1 tsp white peppercorns

1 baby beetroot, peeled, quartered

4 baby turnips, peeled, thinly slicedSauce

1kg duck bones

2 litres chicken stock

250ml red wine

80ml port

2 cloves garlic, crushed

1 tsp Chinese five spice

2 tbs white wine vinegar

1/4 tsp ground black pepper

Juice of 1 orange

1 tsp xantham gumBraised Duck Legs

1 brown onion, chopped

1 stick celery, chopped

1 carrot, chopped

4 cloves garlic, chopped

4 duck legs

1 litre chicken stockConfit Turnip

4 baby turnips, quartered

500g duck fat

1/2 bunch thyme

2 bay leaves

4 cloves garlic, crushedTurnip and Potato Mash

800g turnips, peeled, chopped

200g potatoes, peeled, chopped

2 pears, peeled, chopped

50g butter

80ml thickened cream


  1. To pickle turnips, stir vinegar, sugar, peppercorns and beetroot in a small saucepan over medium heat until sugar dissolves. Remove from heat. Stir in turnips and set aside to cool completely. Drain to serve (reserve pickling liquid for another use).
  2. Preheat oven to 180C.
  3. To make the sauce, place the duck bones on an oven tray.
  4. Roast for about 40 minutes or until caramelised. Transfer to a large saucepan and add stock. Simmer for 1 hour. Strain and discard bones.
  5. Place wine and port in a saucepan over low heat and bring to a boil. Add strained stock, garlic, five spice, vinegar and pepper. Simmer for 10 minutes. Strain and whisk in orange juice and xanthan gum.
  6. To braise duck legs, place vegetables in a casserole dish. Add duck legs and pour over stock.
  7. Cover tightly and transfer to the oven. Cook for about 1 hour or until tender. Remove duck legs and trim away and discard skin. Remove meat from bones.
  8. To confit turnips, season turnips with salt and set aside.
  9. Melt duck fat with thyme and bay leaves in a saucepan over lowest heat. Simmer for 10 minutes.
  10. Add turnips and cook for 20 minutes or until tender.
  11. To make mash, place turnips and potatoes in a large saucepan of cold salted water. Bring to a gentle boil. Boil until tender, adding pears for last 5 minutes. Drain and allow steam to evaporate.
  12. Remove potatoes and pass through a ricer into a large bowl.
  13. Place turnips and pears in a blender and blend until smooth. Add butter and cream. Blend until smooth. Add to potato in bowl and beat with a wooden spoon to combine. Season.
  14. Place duck breasts in a cold frying pan, skin side down. Place over medium heat and cook until skin is golden and crisp. Turn and cook for 30 seconds to brown.
  15. Transfer to the oven and cook for 5 minutes. Remove from oven and transfer to a warm plate to rest for 3 minutes. Slice thickly.
  16. Add chard leaves to same pan that duck was cooked in and cook over medium heat until wilted. Season.
  17. Serve duck breast and duck leg meat with confit and pickled turnips, turnip and potato mash, chard leaves and sauce.