Duck Braised in Banyuls and Turnip-Parsnip Gratin with Prunes

• 6 large duck legs, 8 to 10 ounces each
• 1 tablespoon thyme leaves, plus 6 whole sprigs thyme
• Zest of 1 orange
• 1 tablespoon freshly cracked black pepper
• 2 tablespoons extra-virgin olive oil
• 1 1/2 cups diced onion
• 1/2 cup diced fennel
• 1/2 cup diced carrot
• 1 bay leaf, preferably fresh
• 2 tablespoons balsamic vinegar
• 2 cups Banyuls
• 3 to 4 cups chicken stock
• 1/4 cup flat-leaf parsley leaves
• Turnip-parsnip gratin with prunes (recipe follows)
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds turnips, peeled
• 1 1/2 pounds parsnips, peeled
• About 2 cups heavy cream
• 1 tablespoon thyme leaves
• 1/3 pound pitted prunes, quartered
• Kosher salt and freshly ground black pepper

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

duck legs, thyme, orange, freshly cracked black pepper, extravirgin olive oil, onion, fennel, carrot, bay leaf, balsamic vinegar, banyuls, chicken stock, flatleaf parsley leaves, gratin, kosher salt, parsnips, heavy cream, thyme, prunes, kosher salt

Taken from www.epicurious.com/recipes/food/views/duck-braised-in-banyuls-and-turnip-parsnip-gratin-with-prunes-391052 (may not work)