Cook The Book: Five-Spice Duck Legs With Buttered Turnips And Fried Ginger

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12 duck legs, preferably Pekin (Long Island)

Salt and pepper

2 teaspoons five-spice powder, homemade (recipe follows) or store-bought

2 large onions, finely diced

2 tablespoons chopped ginger

6 garlic cloves, smashed to a paste with a little salt

8 cups chicken stock

2 tablespoons cornstarch

1/4 cup cold water

Fried Ginger (recipe follows)

Buttered Turnips (recipe follows)

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