Julia Child's Duck Roasted in a Casserole With Turnips

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READY IN: 1hr 20mins
SERVES: 5-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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