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Categories:Viewed: 181 - Published at: 2 years ago
Ingredients
- 5 1/2 lbs duck
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons cooking oil or 3 tablespoons lard
- 1 bouquet garni
- 2 lbs turnips
- 3 tablespoons minced parsley
Method
- Preheat the oven to 325.
- Season the duck inside and out with 1/2 tsp salt and pepper.
- Truss and prick the skin of the lower breast, thigh, and back.
- Brown slowly on all sides in the hot oil in a stove top safe casserole.
- Pour out the fat and salt the duck and place it breast up in the casserole.
- Add the bouquet garni and cover the casserole.
- Roast for 60 minutes.
- Peel and chop the turnips into 3/4 inch dice.
- Drop into boiling salted water for 5 minutes and drain.
- Remove the duck from the oven. Degrease using a bulb baster.
- Arrange the turnips around the duck, cover and return to the oven and cook an additional 30 to 40 minutes.
- Baste the turnips on occasion.
- Remove from the oven, drain the duck and after untrussing place on a platter.
- Remove the turnips with a slotted spoon and arrange around the duck.
- Sprinkle with minced parsley.
- Degrease the cooking juices and serve with the duck.