Duck Legs with Cumin, Turnips, and Green Olives

The popularity of duck breasts means there are lots of duck legs available. Not all of them can end up as confit. Use them in place of chicken, especially with an ingredient that cuts through their richness, such as olives and wine. Cumin seed adds an unusual spice note and, according to Indian authorities, it aids digestion, always a bonus with rich food. Prepare ahead and chill so the excess fat can easily be removed, then reheat the stew in the oven.