Braised Duck Leg with Rice and Roasted Vegetables

Preheat oven to 375°F (190°C). Season 2 duck legs generously with salt, black pepper, and smoked paprika.

In a large Dutch oven or oven-safe skillet, sear the duck legs skin-side down over medium-high heat until golden brown and crispy, about 8-10 minutes. Remove duck legs and set aside.

In the same pot, add 1 diced yellow onion, 2 minced garlic cloves, and cook until softened, about 5 minutes. Stir in 1/2 cup of dry red wine and deglaze the pot, scraping up any browned bits.

Add 4 cups of chicken stock, 2 sprigs of fresh thyme, and 1 bay leaf. Bring to a simmer. Return the duck legs to the pot, skin-side up. Cover and transfer to the preheated oven.

Braise in the oven for 1 1/2 to 2 hours, or until the duck meat is very tender and easily pulls away from the bone. Remove from the oven and let the duck legs rest in the braising liquid for at least 15 minutes.

While the duck is braising, prepare the rice. In a medium saucepan, combine 1 cup of jasmine rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the water is absorbed. Fluff with a fork.

Prepare the roasted root vegetables. Toss 1 cup of peeled and cubed butternut squash and 1 cup of peeled and cubed turnips with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for the last 30 minutes of the duck braising time, or until tender and slightly caramelized.

To serve, place a portion of jasmine rice on each plate. Top with a braised duck leg, roasted root vegetables, and some of the braising sauce. Garnish with sliced green onions or chives.