Duck Confit With Turnips

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1 quart chicken stock

1 cup dry red wine

10 large garlic cloves, halved

Four 3-inch-long strips of orange zest

2 bay leaves

Eight 6-ounce confited duck legs, with skin (see Note)

1 teaspoon unsalted butter

2 teaspoons all-purpose flour

Salt and freshly ground pepper

Steamed baby turnips and their greens, for serving

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