- 1 quart chicken stock
- 1 cup dry red wine
- 10 large garlic cloves, halved
- Four 3-inch-long strips of orange zest
- 2 bay leaves
- Eight 6-ounce confited duck legs, with skin (see Note)
- 1 teaspoon unsalted butter
- 2 teaspoons all-purpose flour
- Salt and freshly ground pepper
- Steamed baby turnips and their greens, for serving
- 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.
- Add the reduction to a large roasting pan. Arrange the duck in the pan skin side up. Cover and braise until hot, 30 minutes.
- 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.
- Broil the duck, rotating the pan, until the skin is crisp, 4 minutes. Transfer to plates, top with the sauce and serve with turnips.