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Ingredients

• To make the duck stock and braised duck legs:
• One 4 pound duck, discard excess fat from body
• One leek, cut into 1-inch pieces
• 2 medium onions, one roughly chopped and one ready
• 1 medium carrot, peeled and roughly chopped
• 1 quart water
• 1/4 tsp salt
• 1/8 tsp pepper
• 1parsnip
• 1 tablespoon and 1 teaspoon grape seed or canola oil
• 1 teaspoon grated lemon zest
• 3 tablespoons fresh lemon juice
• 1/4 cup parsley, freshly chopped
• 3 garlic cloves, finely chopped
• To make the turkey legs and chicken thighs:
• 2 whole turkey legs
• 4 chicken thighs (or 5 or 6 – whatever is available)
• Dash of salt and pepper – about 1/8 of a tsp total
• 2 tablespoons of chopped fresh thyme
• ¼ cup plus 2 tablespoons olive oil
• 4 cups chicken stock (home-made, of course, or use any “leftover” duck stock to make a total of 4 cups chicken/duck stock)
• 3 tablespoons packed light brown sugar
• One 3 inch piece of ginger
• ½ cup soy sauce, preferably Tamari
• To make the wild mushrooms:
• 12 oz baby portabella mushrooms-stemmed & cleaned
• 6 ounces shitake mushrooms-stemmed & cleaned
• 2 Tablespoons black truffle butter – or unsalted butter
• ½ cup olive oil
• 4-5 cloves of garlic, chopped
• 2 sprigs of rosemary
• 1 tablespoon of fresh thyme
• 1 tablespoon of freshly shredded sage
• 2 tablespoons of fresh parsley
• Salt and pepper – about 1/8 teaspoon in total
• To Make the Béchamel Sauce:
• 4 Tablespoons butter
• 4 Tablespoons arrowroot -- I prefer arrowroot vs flour
• 1 cup milk
• 1 cup heavy cream
• Salt and white pepper—a dash, or pinch, or 1/8 tsp

Description

There Are Several Components To This Dish. REALLY! SEVERAL! First, We’re Making Duck Stock And Braised Duck Legs Separately. Then, We Make Braised Turkey Legs And Chicken Thighs.…

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