Braised Duck Legs with Rutabagas

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.

Braised Duck Legs with Rutabagas Braised Duck Legs with Rutabagas
Sweet, firm rutabagas stand in for the spicy, hard-to-find German teltow turnips in this dish.
Yield: serves 6-8

Ingredients

  • 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

Instructions

  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.