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. allspice
- 4 lb. rutabagas, peeled and cut into 2" chunks
- 2 tbsp. cornstarch
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.
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.