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1
Trim the excess fat from the duck legs.
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2
Season them with the thyme leaves, orange zest, and cracked black pepper.
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3
Cover, and refrigerate overnight.
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4
Preheat the oven to 325F.
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5
Take the duck out of the refrigerator 45 minutes before cooking.
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6
After 15 minutes, season the legs on all sides with 1 tablespoon plus 1 teaspoon salt.
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7
Heat a large saute pan over high heat for 2 minutes.
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8
Swirl in the olive oil and wait 1 minute.
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9
Place the duck legs in the pan, skin side down, and cook 8 to 10 minutes, until the skin is deep golden brown and crispy.
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10
(If your pan is too small to fit all of the legs, brown them in batches or in two pans, so you dont crowd them.)
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11
Turn the duck legs over, reduce the heat to medium, and cook 2 minutes on the other side.
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12
Move the duck, skin side up, to a braising pan.
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13
(The duck legs should just fit in the pan.)
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14
Discard half the fat, and return the pan to the stove over medium heat.
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15
Add the onion, fennel, carrot, thyme sprigs, bay leaf, and a pinch of pepper.
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16
Cook about 10 minutes, stirring often with a wooden spoon to scrape up all the crusty bits.
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17
When the vegetables are nicely browned and caramelized, add the balsamic vinegar and Banyuls.
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18
Turn the heat up to high, bring the liquid to a boil, and cook 6 to 8 minutes, until it has reduced by half.
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19
Add 3 cups stock and bring to a boil.
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20
Turn the heat down to low and simmer 5 minutes.
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21
Pour the broth and vegetables over the duck, then scrape the vegetables that have fallen on top of the duck back into the broth.
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22
The liquid should not quite cover the duck (add more stock if necessary).
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23
Cover the pan very tightly with aluminum foil and a tight-fitting lid if you have one.
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24
Braise in the oven about 2 1/2 hours, until the duck is very tender.
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25
To check the duck for doneness, carefully remove the lid and foil, and pierce a piece of the duck with a paring knife.
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26
If the meat is done, it will yield easily and be tender but not quite falling off the bone.
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27
Turn the oven up to 400F.
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28
Carefully transfer the duck to a baking sheet and return it to the oven to brown for 10 to 15 minutes.
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29
Strain the broth into a saucepan, pressing down on the vegetables with a ladle to extract all the juices.
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30
Skim the top layer of fat from the sauce.
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31
If necessary, reduce the broth over medium-high heat about 5 minutes, to thicken it slightly.
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32
Taste the juices for seasoning.
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33
Transfer the duck legs to a serving platter.
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34
Spoon the juices over the duck, and scatter the parsley leaves over the top.
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35
Serve with the turnip-parsnip gratin with prunes.
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36
Preheat the oven to 350F.
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37
Use a mandoline to slice the turnips and parsnips into 1/16-inch-thick rounds, and put them into two separate bowls.
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38
Pour 1/2 cup cream onto the bottom of a 9-by-9-inch (or equivalent) gratin dish.
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39
Place one layer of turnips on the bottom of the dish.
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40
(The turnips should overlap by about half.)
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41
Season with 1/4 teaspoon salt and a pinch of pepper.
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42
Scatter a third of the prunes on top.
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43
Arrange a layer of parsnips over the turnips and prunes.
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44
Press the parsnips down with your fingers, letting the cream soak up through the layers.
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45
This will ensure that the cream is evenly distributed and coats the vegetables well.
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46
Drizzle with 1/2 cup cream and season with 1/4 teaspoon salt, a healthy pinch of pepper, and 1 teaspoon thyme.
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47
Arrange another layer of turnips and drizzle another 1/4 cup cream over them.
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48
Season with 1/4 teaspoon salt, a pinch of pepper, and 1 teaspoon thyme.
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49
Scatter a third of the prunes on top and continue with another layer of parsnips.
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50
Drizzle on 1/2 cup cream and season with 1/4 teaspoon salt and a pinch of pepper.
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51
Press the vegetables down with your fingers, allowing the cream to come up through the layers and coat the vegetables evenly.
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52
Finish the gratin with one more layer, this time of both parsnip and turnip slices, arranging this layer nicely, since it will be the top of your gratin.
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53
Scatter the remaining prunes over the top.
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54
Drizzle with 1/4 to 1/2 cup cream and season with 1/4 teaspoon salt, freshly ground black pepper, and the remaining teaspoon thyme.
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55
Press the gratin down with your fingers again.
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56
The cream should cover the potatoes but not be too soupy.
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57
Add more cream if the gratin seems dry.
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58
Cover tightly with aluminum foil.
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59
Bake about 1 1/2 hours, until the vegetables are tender when pierced.
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60
Remove from the oven and carefully uncover.
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61
Turn the oven to 425F and return the gratin to the oven.
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62
Cook another 15 to 20 minutes, until the top is nice and golden brown (as in gratineed).
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63
You can braise the duck a day ahead, just remember it has to marinate at least 4 hours first.
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64
Make the gratin in the morning, then reheat and gratinee just before serving.
