One day before cooking, pat duck legs dry and rub generously with coarse salt, pepper, 2 crushed garlic cloves, 2 thyme sprigs, and 2 bay leaves. Cover and refrigerate for 24 hours.

Preheat oven to 135°C. Rinse duck legs thoroughly and pat completely dry with paper towels.

Place duck legs in a deep oven-safe dish. Melt duck fat and pour over legs until fully submerged. Add remaining thyme, bay leaves, and garlic.

Cover tightly with foil and cook for 2.5 to 3 hours until meat is very tender and pulls easily from the bone, reaching an internal temperature of at least 74°C.

While duck cooks, prepare the gastrique. Combine sugar and vinegar in a saucepan over medium heat. Swirl until sugar dissolves, then cook without stirring until amber coloured, about 8 minutes.

Carefully add orange juice and zest to the caramel, standing back as it will splatter. Simmer for 10 minutes until syrupy. Season with a pinch of salt and set aside.

Toss spring turnips with olive oil, salt, and pepper. Roast at 200°C for 25-30 minutes until golden and tender.

Remove duck from fat and place skin-side up on a baking tray. Increase oven to 220°C and roast for 10-15 minutes until skin is deeply golden and crispy.

Toss roasted turnips with fresh tarragon. Serve duck legs over turnips, drizzled generously with warm orange gastrique.