Duck Confit with Turnips Recipe

Name: Duck Confit with Turnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart chicken stock; 1 cup dry red wine; 10 large garlic cloves, halved; Four 3-inch-long strips of orange zest; 2 bay leaves; Eight 6-ounce confited duck legs, with skin (see Note); 1 teaspoon unsalted butter; 2 teaspoons all-purpose flour; Salt and freshly ground pepper; Steamed baby turnips and their greens, for serving

Servings: persons

1
Preheat the oven to 375.
2
In a saucepan, combine the stock, wine, garlic, orange zest and bay leaves and bring to a boil.
3
Reduce to 2 cups over high heat, 30 minutes.
4
Add the reduction to a large roasting pan.
5
Arrange the duck in the pan skin side up.
6
Cover and braise until hot, 30 minutes.
7
Preheat the broiler.
8
Transfer the duck to a large rimmed baking sheet.
9
Strain the braising liquid into a saucepan, pressing on the garlic to mash it into the sauce.
10
Bring the sauce to a simmer.
11
In a bowl, blend the butter with the flour; whisk the paste into the sauce.
12
Simmer, whisking, until thickened, 3 minutes.
13
Season with salt and pepper and keep warm, whisking occasionally.
14
Broil the duck, rotating the pan, until the skin is crisp, 4 minutes.
15
Transfer to plates, top with the sauce and serve with turnips.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 quart chicken stock, 1 cup dry red wine, 10 large garlic cloves, halved, Four 3-inch-long strips of orange zest, and more.

Yes, Duck Confit with Turnips falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duck Confit with Turnips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions