Saveur

Photo: Ben Fink

(Rübchen mit Entenschenkeln Geschmort)

SERVES 6 – 8

We found sweet, firm rutabagas, not regular turnips, to be the best substitute for the spicy, hard-to-find German teltow turnips that the author usually uses for this dish.

6 sprigs flat-leaf parsley
6 sprigs thyme
2 fresh bay leaves
1 tbsp. extra-virgin olive oil
6 whole duck legs, each halved at the
   joint and frenched
Kosher salt and freshly ground black
   pepper, to taste
6 cloves garlic, finely chopped
2 small yellow onions, cut into wedges
3 cups Chicken Stock
3 cups riesling or gewürztraminer
2 tsp. whole allspice
4 lbs. rutabagas, peeled and cut
   into 2" chunks
2 tbsp. cornstarch

1. Heat oven to 325°. Tie parsley, thyme, and bay leaves together with kitchen twine to make a bouquet garni; set aside. Heat oil in a pot over medium-high heat. Season duck with salt and pepper. Add half the duck and brown, turning once, 12–14 minutes. Transfer duck to a plate; discard all but 1 tbsp. fat. Repeat with remaining duck; discard all but 3 tbsp. fat.

2. Reduce heat to medium; add garlic and onions; cook until caramelized, 12–15 minutes. Add stock and wine; cook for 2 minutes. Return duck to pot with bouquet garni, allspice, rutabagas, and salt and pepper; bring to a boil. Transfer to oven; cook, covered, for 1 hour. Uncover; cook until liquid is reduced and rutabagas are tender, 25–30 minutes. Using a slotted spoon, transfer duck and rutabagas to a plate. Whisk together 1⁄3 cup cooking liquid and cornstarch. Bring remaining liquid to a boil, whisk in cornstarch mixture, and simmer until thickened, 2–3 minutes. Return duck and rutabagas to pot and serve.

This article was first published in Saveur in Issue #107