Duck Braised in Banyuls and Turnip-Parsnip Gratin with Prunes

Malzemeler

• Malzemeler
• 2 yemek kaşığı balsamic vinegar
• 2 bardak Banyuls wine
• 1 çay kaşığı bay leaf
• 3 ml chicken stock
• 0.5 bardak diced carrot
• 0.5 bardak diced fennel
• 1 diced onion
• 2 yemek kaşığı extra virgin olive oil
• 0.25 bardak flat-leaf parsley leaves
• 1 yemek kaşığı freshly cracked black pepper
• 475 ml Heavy cream
• 2 çay kaşığı kosher salt and freshly ground black pepper
• 4 adet large duck leg
• 1 g parsnip
• 1 g peeled turnip
• 0.3333333333333333 pound pitted prunes, quartered
• 1 yemek kaşığı thyme leaves
• 1 yemek kaşığı thyme leaves
• 800 g Turnip-parsnip gratin with prunes
• 1 adet zest of 1 orange