1 Duck 4lb (1.8kg)
1 pint (600ml) Chicken Stock
1 lb (450g) White Turnips
3 Bacon Rashers, rinds removed
1 Medium Onion, sliced
3 tbsp Sherry
1 tbsp Fresh Herbs, chopped
1 Bay Leaf
Salt and Pepper, to taste
Pre-heat oven to 180°C: 350°F: Gas 4
Duck:
If using a frozen duckling ensure it is thoroughly thawed, then washed and well dried
Clean and wipe the duck
Prick the skin all over with a fork
Rub with salt and pepper.
Place into a large casserole with the onion, herbs and bay leaf.
Add the stock and one tablespoon of sherry.
Place the bacon rashers over the top.
Bring to the boil.
Remove from the heat
Cover with foil or greaseproof paper
Cover with casserole lid.
Cook for 30 minutes.
Reduce the heat to 170°C: 325°F: Gas 3
Cook for a further hour.
Turnips:
Meanwhile, peel and thickly slice the turnips.
Take approximately 8fl oz(235ml) of the stock from the duck.
Place in a saucepan:
The 8floz stock.
The remaining sherry.
The turnips.
Bring to the boil.
Simmer until almost tender.
Combine Duck & Turnips
Add the turnips and stock to the duck (in the casserole).
Increase the heat to 190°C; 375°F: Gas 5.
Cook uncovered for a further 30 minutes, or until the duck has crisped slightly.
Remove from the heat
Place the duck on a serving dish surrounded by the turnips.
Strain the cooking liquid, skimming off the fat (the gravy).