Duck Confit With Turnips Recipe
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
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° 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 rimmed baking sheet. Strain the braising liquid into a saucepan; press 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.
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 rimmed baking sheet. Strain the braising liquid into a saucepan; press 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.
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