Canard braisé aux navets

That means duck (in this case, legs-thighs) with turnips and braised in turnip broth. I first cooked the duck legs in my air fryer at between 170 and 180ºC (about 350ºF) for about 30 minutes). When they were nice and brown, I braised them in a pan on the stove in turnip broth — I had peeled and cut up four fairly big turnips and simmered them in water and white wine for an hour or so. The older the turnip, the longer the cooking time. Poke them with a paring knife or skewer to see if they are tender.

Put the duck legs into the basket of the air fryer (or a convection oven) skin-side up. After 20 minutes or so turn them over and brown the other side. (You could do small turkey legs or large chicken legs the same way.)

These are turnips. If you can get small springtime turnips they'll cook in less time. These were large so I cut them into chunks and put them on to simmer until they were tender. Then I sautéed and browned the turnips chunks lightly with chopped onion and garlic.

After the legs were browned, I put them in a small amount of liquid (vegetable or chicken broth) and let them braise and steam for a half an hour or more until the meat was tender too. Browning the duck first gives it good flavor and makes it look nice. Serve the duck and turnips with the braising liquid as gravy.