Instructions: 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- by 14-inch roasting pan with the remaining oil. Remove duck legs from bowl and place them into the baking dish. Pour 1/2 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.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.