Grilled Duck With Sauteed Turnips - salt

Method

• Remove the ducks' legs, including thighs.
• Using a boning knife, slice the legs three-quarters of the way through at the joint where they meet the thighs.
• Cut from the skinless side.
• This flattens the meat, allowing it to cook faster.
• Run the knife along both sides of the legbone and thighbone, from the skinless side, just to separate the meat.
• Remove all skin from the legs and thighs.
• Remove the duck breasts and skin them.
• (A butcher can do all this for you.)
• Place all the duck meat in a roasting pan.
• Combine the salt, bay leaf, thyme, clove and black peppercorns in a blender or spice grinder.
• Grind them to a powder.
• Sprinkle the powder all over the duck pieces.
• Rub the duck pieces with 2 tablespoons of the olive oil and add the garlic.
• Cover with plastic wrap and let marinate for several hours, or overnight.
• Before cooking the duck, slice the turnips very thinly.
• You should have about six cups.
• Place the turnips in a large skillet, preferably cast iron, with the remaining olive oil, 2 tablespoons butter and garlic clove.
• Place the skillet over the hot grill along with the duck legs, uncovered.
• Cook the turnips, turning them occasionally, until they are soft, about 15 minutes.
• Remove from grill, cover and keep warm.
• Cook the duck legs for about 20 minutes, turning occasionally.
• When the duck legs are done, remove them from grill and place in a roasting pan.
• Keep warm.
• Place the breasts on the grill.
• Cook for about 10 minutes, turning once.
• Place the breasts in the roasting pan with the legs and add the shallots, butter and parsley.
• Place roasting pan over the grill and let the butter melt and mix with the duck juices.
• Place the duck meat on a serving platter or serving dishes.
• Mix the pan juices well and bring to a boil.
• Pour over duck meat and serve with the turnips.