Roasted Cut-Up Duck with Turnips

This recipe brings you a delicious and hearty dish, perfect for fall or any time you’re craving a comforting meal. “Braised Duck with Turnips” is a delightful combination of tender duck meat and flavorful purple-topped turnips. While it won’t give you crisp skin, the duck turns out incredibly tender, and the root vegetables simmer to perfection in the wonderful duck drippings. This recipe serves four, and you can expect to spend approximately 1 and a half hours preparing and cooking it.

MAKES: 4 servings

TIME: About 11/2 hours

INGREDIENTS:

• 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

INSTRUCTIONS:

1. Heat the oven to 350°F.
2. 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.
3. Brown the duck 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.
4. 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.
5. Remove the pan from the oven and carefully pour off most of the fat.
6. 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, approximately 30 minutes longer. You’ll know the duck is cooked when the juices run clear, the leg bone wiggles slightly in its socket, and the meat is tender.
7. Taste, adjust the seasoning, and serve garnished with parsley.

BRAISED DUCK WITH APPLES AND CALVADOS:

For a delightful variation of this dish, try making “Braised Duck with Apples and Calvados.” Here’s how you can do it:

• Substitute 1 pound of Granny Smith or Golden Delicious apples, cored and cut into eighths, for half of the turnips.
• Add 1 cup of stock or water and 1/4 cup of Calvados or any apple brandy.
• In Step 2, add the stock and brandy with the herbs and continue with the rest of the instructions.

TIPS:

• While the duck should be tender, be careful not to overcook it. Overcooking can lead to dry meat. Follow the recommended cooking times and check for doneness using the described signs (juices running clear and leg bone wiggling).
• Chopped fresh parsley adds a pop of color and a refreshing herbal note to the finished dish. It’s a simple but effective garnish to brighten up the presentation.
• After cooking, let the duck rest for a few minutes before serving. This allows the juices to redistribute within the meat, ensuring a moist and flavorful result.
• For a unique twist, give the “Braised Duck with Apples and Calvados” variation a try. The combination of apples and Calvados adds a fruity and aromatic element to the dish that complements the duck beautifully.
• Consider serving the braised duck with turnips alongside some crusty bread, mashed potatoes, or a simple green salad. The sides will complement the flavors of the dish and make it a complete meal.
• This dish can be made ahead of time and reheated when needed. The flavors often develop even more after a day or two. Just store it in an airtight container in the refrigerator and gently reheat on the stovetop or in the oven before serving.

Enjoy this comforting and flavorful meal with your loved ones, and savor the tender duck and delightful turnips that simmer in the fabulous drippings to perfection.