Duck Confit with Turnips

Name: Duck Confit with Turnips
Ingredients: 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

10 ingredients

15 steps

Ingredients

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

Directions

1

Preheat the oven to 375.
2

In a saucepan, combine the stock, wine, garlic, orange zest and bay leaves and bring to a boil.
3

Reduce to 2 cups over high heat, 30 minutes.
4

Add the reduction to a large roasting pan.
5

Arrange the duck in the pan skin side up.
6

Cover and braise until hot, 30 minutes.
7

Preheat the broiler.
8

Transfer the duck to a large rimmed baking sheet.
9

Strain the braising liquid into a saucepan, pressing on the garlic to mash it into the sauce.
10

Bring the sauce to a simmer.
11

In a bowl, blend the butter with the flour; whisk the paste into the sauce.
12

Simmer, whisking, until thickened, 3 minutes.
13

Season with salt and pepper and keep warm, whisking occasionally.
14

Broil the duck, rotating the pan, until the skin is crisp, 4 minutes.
15

Transfer to plates, top with the sauce and serve with turnips.