Preheat the oven to 250°F (125°C).
Generously season the duck thighs.
Thinly slice 2 garlic cloves. Place the sliced garlic and thyme on the meat side of the thighs.
In a small roasting pan, place the turnips, shallots, and the remaining garlic. Put the thighs, fat (skin) side up, on a rack placed on top of the vegetables.
Cook in the oven for 3 hours.
During this time, stir the vegetables once or twice to coat them well with the accumulated duck fat.
Season the vegetables confit (that has slowly cooked in duck fat) and serve with the thighs.
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.
© Société des alcools du Québec, 2007
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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