Duck Confit With Turnips Recipe
This Duck Confit With Turnips recipe is one of the gems from my family cookbook. An incredible Duck Confit With Turnips gets its taste from turnip. It is a French kitchen invention. This High Protein recipe of Duck Confit With Turnips is quite good. You won't regret spending your time making Duck Confit With Turnips. What are you waiting for? Try it now!
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.
