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1
Remove the ducks' legs, including thighs.
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2
Using a boning knife, slice the legs three-quarters of the way through at the joint where they meet the thighs.
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3
Cut from the skinless side.
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4
This flattens the meat, allowing it to cook faster.
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5
Run the knife along both sides of the legbone and thighbone, from the skinless side, just to separate the meat.
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6
Remove all skin from the legs and thighs.
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7
Remove the duck breasts and skin them.
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8
(A butcher can do all this for you.)
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9
Place all the duck meat in a roasting pan.
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10
Combine the salt, bay leaf, thyme, clove and black peppercorns in a blender or spice grinder.
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11
Grind them to a powder.
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12
Sprinkle the powder all over the duck pieces.
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13
Rub the duck pieces with 2 tablespoons of the olive oil and add the garlic.
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14
Cover with plastic wrap and let marinate for several hours, or overnight.
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15
Before cooking the duck, slice the turnips very thinly.
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16
You should have about six cups.
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17
Place the turnips in a large skillet, preferably cast iron, with the remaining olive oil, 2 tablespoons butter and garlic clove.
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18
Place the skillet over the hot grill along with the duck legs, uncovered.
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19
Cook the turnips, turning them occasionally, until they are soft, about 15 minutes.
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20
Remove from grill, cover and keep warm.
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21
Cook the duck legs for about 20 minutes, turning occasionally.
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22
When the duck legs are done, remove them from grill and place in a roasting pan.
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23
Keep warm.
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24
Place the breasts on the grill.
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25
Cook for about 10 minutes, turning once.
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26
Place the breasts in the roasting pan with the legs and add the shallots, butter and parsley.
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27
Place roasting pan over the grill and let the butter melt and mix with the duck juices.
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28
Place the duck meat on a serving platter or serving dishes.
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29
Mix the pan juices well and bring to a boil.
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30
Pour over duck meat and serve with the turnips.
