1. Preheat the oven to 325. 2. Season the duck inside and out with 1/2 tsp salt and pepper. 3. Truss and prick the skin of the lower breast, thigh, and back. 4. Brown slowly on all sides in the hot oil in a stove top safe casserole. 5. Pour out the fat and salt the duck and place it breast up in the casserole. 6. Add the bouquet garni and cover the casserole. 7. Roast for 60 minutes. 8. Peel and chop the turnips into 3/4 inch dice. 9. Drop into boiling salted water for 5 minutes and drain. 10. Remove the duck from the oven. Degrease using a bulb baster. 11. Arrange the turnips around the duck, cover and return to the oven and cook an additional 30 to 40 minutes. 12. Baste the turnips on occasion. 13. Remove from the oven, drain the duck and after untrussing place on a platter. 14. Remove the turnips with a slotted spoon and arrange around the duck. 15. Sprinkle with minced parsley. 16. Degrease the cooking juices and serve with the duck. ---------------------------------------------------------------------------
Nutrition
Ingredients
