23 December 2012,21:35 by

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Serves :

Preparation Time :
45 minutes

Preparation Method :

  • Prick the duckling skin with a fork. Place the thyme sprigs inside the bird. Heat the oil in a frying pan (skillet) and brown the duckling all over.
  • Sprinkle with salt and pepper. Place the duckling on a rack in a roasting pan, pour in the wine or marsala and half the stock, cover with foil and cook in preheated moderate oven (160°C / 325°F, Gas Mark 3) for 1 hour.
  • Add the turnips, button onions and sugar to the frying pan and cook, stirring, until brown all over. Remove the duckling and pour off excess fat from pan.
  • Add turnips and button onions to the pan, replace the rack with duck, add remaining stock, cover and cook for a further hour.
  • Place the duckling and vegetables on a serving plate and keep warm. Pour off the excess fat from roasting tin, then boil the pan juices rapidly to reduce.
  • Add cream and salt and pepper to taste, and pour into a sauceboat.
  • Serve immediately.


  • 3 kg duckling
  • 4 sprigs fresh thyme
  • 2 tablespoons Cooking oil
  • Salt and freshly ground pepper
  • 250 ml wine or Marsala 
  • 500 ml chicken stock 
  • 700 gram white turnips, Quartered
  • 12 button onions, peeled
  • 2 teaspoons sugar
  • 4 tablespoons single cream

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