Slow Roasted Duck With Turnips And Carrots

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In Praise of Sardines
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 Pekin duck*

1 T sea salt

1 t freshly ground pepper

1 t herbes de Provence

1 onion, chopped into large pieces

1 celery rib, chopped into large pieces

8 cloves garlic, peeled and halved

few branches thyme

2 bay leaves

6 shallots

3 large turnips, peeled and cut into 4 to 6 wedges

12 baby carrots, peeled

Master Duck Sauce, made with hard cider and Calvados (recipe follows)

Neck, back, wing tips from the duck

½ onion, diced

1 small carrot, diced

1 small sprig thyme

½-1 c wine (white, red, port, hard cider, depending on use)

3-4 cups chicken stock or water or combination of both

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