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1
Trim excess fat from duck and reserve.
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2
Season flesh side with salt and pepper.
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3
Place a 4-quart oven-proof casserole over medium-high heat, and put a 2-inch piece of fat in casserole; when fat starts to render, remove it.
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4
Add duck pieces, skin side down, and sear without turning until skin is golden brown.
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5
Do not crowd duck; add pieces a few at a time.
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6
When duck is seared discard all but a thin film of the fat in the pot.
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7
Heat oven to 325 degrees.
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8
Place shallots and turnips in casserole and sear, turning gently, over medium heat until golden.
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9
Remove to a dish and season with salt and pepper.
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10
Pour wine into casserole and simmer briefly, scraping bottom of pan.
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11
Add garlic and stock.
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12
Return duck to casserole, skin side up.
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13
Add thyme, cover and bake 45 minutes.
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14
Remove casserole from oven.
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15
Remove duck.
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16
Skim excess fat from casserole.
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17
Place shallots and turnips in casserole, place duck pieces on top of vegetables, cover and bake 1 hour.
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18
Remove duck from casserole and skim excess fat from sauce.
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19
Season to taste with salt and pepper.
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20
Return duck to casserole.
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21
Just before serving, reheat briefly on top of stove.
