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Quince glazed duck legs with sherry, pepper buttered white turnips

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4 duck legs

seasalt

2 onions, peeled and quartered

100ml dry sherry

2 tablespoons quince paste

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Season the duck legs with salt and set the oven to 180oc.

Lightly oil a baking dish and place the onions on top, top with the duck legs and pour the sherry into the bottom.

Cover with foil and bake for 1 and half hours or until fork tender.

Remove foil and brush the legs with the quince paste.

Cook until golden and roasted – a further 20 minutes.

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Pepper buttered white turnips

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8 small white turnips, peeled and quartered

salt

2 teaspoons black pepper

1 red onion, sliced

50g butter

chopped parsley

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Boil the turnips in salted water until soft and drain.

Cook the red onion in the butter until soft and add the turnips and pepper. Cook for a minute to coat, toss in the parsley and serve.