This is an adaptation of a recipe for duck with sweet potatoes in cider sauce. It is recommended to drink a semidry cider with the dish.
Yield: serves 4
- 1 (4 1/2-lb.) long island duck, fat trimmed
- Salt and freshly ground black pepper
- 5 shallots, peeled
- 5 cloves garlic, peeled and crushed
- 1 tsp. butter, softened
- 2 Tbsp. calvados
- 2 lb. turnips, peeled and quartered
- 1 1⁄4 cups French cider
- 1 cup chicken stock
- Preheat oven to 400°. Rinse duck, pat dry, then season cavity with salt and pepper. Stuff duck with shallots and garlic and truss with kitchen string. Rub duck’s skin with butter, season with salt and pepper, and place duck, breast side down, in a medium roasting pan
- Pour calvados over duck. Place turnips in pan and roast, basting duck frequently, for 20 minutes. Turn duck breast side up and continue roasting until juices run clear, about 30 minutes more. Remove duck from oven and allow to rest for 15 minutes. Return turnips to oven and continue cooking until tender, about 10 minutes more.
- Transfer turnips to a large platter. Pour any accumulated juices from duck’s cavity into roasting pan and bring to a boil over medium-high heat on top of the stove. Skim fat from pan juices, add cider, and simmer, stirring constantly, until pan is almost dry, about 3 minutes. Reduce heat to medium, add stock, season with salt and pepper, and cook for 3–5 minutes more. Carve duck, arrange on platter with turnips, moisten meat with pan juices, and serve.