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.
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