Braised Duckling

Ingredients

 * 16 1/2	x	4-lb. duckling
 * 4	oz	butter
 * 2	x	onions
 * 2	x	carrots
 * 1		cup brandy or wine
 * 1	cup	Chicken Stock
 * 1/2	lb	young sliced turnips
 * 2	oz	butter
 * salt to taste
 * pepper to taste

Directions

 * 1) Brown Duck on all sides in a casserole. Put in the onions and sliced carrots, browning them also.
 * 2) Pour in the liquor and all the stock with salt and pepper. Place in a moderate oven at 350:F and baste frequently.
 * 3) When Duck is ready, keep it warm. Strain the liquid, remove vegetables and reduce the sauce.
 * 4) Serve with the young turnips which have been cooking whilst Duck was braising. Blanch the turnips first, then sauti in butter.