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Roasted Cut-Up Duck with Turnips
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    • Rich duck and mellow turnips are a fabulous combination, especially when cooked in the same pan; the turnips brown in the duck drippings and absorb that dark, fatty flavor.

    Ingredients

    Serves:

    Directions

    Heat the oven to 350°F. Sprinkle the duck with salt and pepper and put the pieces in a large, ovenproof skillet with a lid or a Dutch oven over medium-high heat. Brown carefully on both sides, rotating and turning as necessary; take your time to do this thoroughly, allowing up to 15 or 20 minutes total; remove the pieces as they are browned.

    Drain the fat, return the duck to the pan and add the thyme, bay leaf, and garlic; cover, put it in the oven, and roast for about 30 minutes.

    Remove the pan from the oven and carefully pour off most of the fat. Add the turnips, cover again, and return it to the oven. Stir and baste the turnips every 10 minutes or so until the duck is done, 30 minutes or so longer (the juices will run clear, the leg bone will wiggle a little in its socket, and the meat will be tender). Taste, adjust the seasoning, and serve garnished with parsley.

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