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1
Cut the duck in half lengthwise with poultry shears, working up from the tail and down the center (or have it cut in half by the butcher).
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2
Remove as much fat as possible from the carcass.
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3
Prick the skin lightly all over with a fork so the fat will pour off as the duck cooks.
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4
Pare the orange thinly and set the peel aside.
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5
Squeeze the juice from the orange and pour it over the duck on the bone side.
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6
Sprinkle that side with rosemary, salt and pepper.
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7
Heat broiler to medium-hot.
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8
Place the duck halves on a broiler rack, bone side up, and broil four inches from the heat for 15 minutes.
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9
Drain off the fat and turn the duck pieces so the skin side is up.
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10
Season with salt and pepper.
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11
Broil for 20 minutes or until the skin is browned and crisp.
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12
Be careful not to burn the skin.
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13
If it cooks too fast, move the broiling rack to a lower rung.
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14
The duck is done when the juices are pink.
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15
While the duck is cooking, bring the turnip pieces to a boil in enough water to cover.
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16
After five minutes add the orange peel.
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17
When the turnips are almost tender - after about 10 minutes - drain off all but half a cup of water.
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18
Add the sugar and butter and cook until glazed, turning occasionally with a wooden spoon.
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19
Meanwhile, cut the orange peel into julienne strips and add to the turnips.
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20
Correct seasoning.
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21
Serve the turnips in a heated dish and the duck halves on heated individual plates.
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22
Garnish with parsley and serve.
