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Duck Confit with Turnips
© Kana Okada

Duck Confit with Turnips

  • ACTIVE: 30 MIN

You can match rich meats with tannic reds (see our 7 Rules for Perfect Pairing).

  1. 1 quart chicken stock
  2. 1 cup dry red wine
  3. 10 large garlic cloves, halved
  4. Four 3-inch-long strips of orange zest
  5. 2 bay leaves
  6. Eight 6-ounce confited duck legs, with skin (see Note)
  7. 1 teaspoon unsalted butter
  8. 2 teaspoons all-purpose flour
  9. Salt and freshly ground pepper
  10. Steamed baby turnips and their greens, for serving
  1. Preheat the oven to 375°. In a saucepan, combine the stock, wine, garlic, orange zest and bay leaves and bring to a boil. Reduce to 2 cups over high heat, 30 minutes.
  2. Add the reduction to a large roasting pan. Arrange the duck in the pan skin side up. Cover and braise until hot, 30 minutes.
  3. Preheat the broiler. Transfer the duck to a large rimmed baking sheet. Strain the braising liquid into a saucepan, pressing on the garlic to mash it into the sauce. Bring the sauce to a simmer. In a bowl, blend the butter with the flour; whisk the paste into the sauce. Simmer, whisking, until thickened, 3 minutes. Season with salt and pepper and keep warm, whisking occasionally.
  4. Broil the duck, rotating the pan, until the skin is crisp, 4 minutes. Transfer to plates, top with the sauce and serve with turnips.
Notes Confited duck legs are available online at D'Artagnan,

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