If using a duck leg, heat it up in a fry pan over medium heat to melt the fat away. Turn the leg often to get the fat off efficiently; you do not want to cook the duck. Once all the fat is removed, strip the bone of its meat and shred it to use in this recipe.

Peel a medium-size turnip (about 4” round) and boil it whole for about 12 minutes. Cool before dicing into ½-inch cubes. Set aside.

In a medium size pan (about 7”), melt 1 Tbsp butter over medium-high heat. Add 2 Tbsp grated onion and 1/8 tsp ground cloves. Let the mixture bubble away for about 2 minutes.

Add ½ C heavy cream; reduce slightly. Add ¼C grated Parmesan cheese, salt and pepper to taste. Fold half of the cubed turnip into the creamy mixture. Top this first with ¼ C crabmeat, the rest of the turnip, and another ¼ C crabmeat. Sprinkle ½ C grated Parmesan cheese over all and cook in a hot oven, 375°F/190°C, for about 20 minutes until browned and bubbly.