Ragoût de Cuisses de Canard aux Navets

Some cooks grill duck legs to serve with the breast in recipes like Magret de Canard aux Baies de Cassis (Duck breast with blackcurrants), but I find them rather tough and prefer to cook them separately in a traditional ragoût like this one. It can be served at the same time as the breasts or on a separate occasion. Rabbit is good cooked this way too.