Roasted Cut-Up Duck with Turnips
Instructions:
You won’t get crisp skin here, but you’ll get very tender
meat. The turnips—or other root vegetable of your
choice—simmer in the fabulous duck drippings.
1 whole duck, 4 to 5 pounds, excess fat removed and
cut into 8 serving pieces
Salt and freshly ground black pepper
1 teaspoon fresh thyme leaves
1 bay leaf
2 cloves garlic, lightly crushed
2 pounds purple-topped turnips, peeled and cut into
1-inch chunks
Chopped fresh parsley leaves for garnish
MAKES: 4 servings
TIME: About 11/2 hours
- 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. Braised Duck with Apples and Calvados.
- A wonderful fall dish: Substitute 1 pound Granny Smith or Golden Delicious apples, cored and cut into eighths, for half the turnips. Add 1 cup stock or water and 1/4 cup Calvados or any apple brandy. In Step 2, add the stock and brandy with the herbs.