4-6 duck legs
salt and black pepper
1 tbs canola oil
1 medium onion, chopped
2 garlic cloves, chopped
2 ts cumin seeds
1 bay leaf
2 thyme sprigs
5 parsley stems
1 c dry white wine
1 c chicken stock
8-10 Cipollini or other small onions, blanched and peeled
2 medium turnips, peeled and cut to 1-inch pieces
2 parsnips, peeled and sliced thickly
20 Picholine or another kind green olives, pitted
Pat the duck legs dry. Prick the skin all over with a needle and season with salt and pepper. In a dutch oven heat the oil and sear the legs on both sides. Transfer to a platter. Pour off all but one tablespoon of fat. Add the onion and cook for 5 minutes, then add the cumin seeds, garlic, bay leaf, thyme, parsley, stir for a minute until fragrant. Pour the wine and boil until reduced by 1/3. Add one cup stock and bring to boil. Remove from heat. Return the duck legs, cover and braise in the oven for an hour at 350° F. Add onions, turnips, parsnips, to the pot, season with salt and pepper and baste with the juices. Cook covered for an hour. Remove cover add the olives and bake for 30 minutes. Make sure at the end that the meat is tender and skin is crisp. You can make this a day ahead, refrigerate covered. Before serving preheat the oven to 350 F. Remove the layer of fat from the surface of the sauce(reserve for the future to roast potatoes). Reheat the duck for about 30 minutes. Remove the thyme sprigs and the bay leaf and serve.
Serves 4-6.
It may seem very elaborate, but it is only a lot of in-and-out of the oven. This is a great meal and never fails to impress.