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 large rimmed baking sheet. Strain the braising liquid into a saucepan, pressing 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.
Confited duck legs are available online at D'Artagnan, dartagnan.com.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (317g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 80 (38%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 22.5mg||7 %|
|Sodium 364.7mg||13 %|
|Potassium 372.9mg||10 %|
|Total Carbohydrate 15g||4 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 14.3g|
|Protein 6.9g||10 %|
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Calories per serving: 210
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