- One 4½-pound duck
- 1 pound white turnips, peeled and cut in the shape of olives</
- Take a high-sided pot just large enough to hold the duck, the turnips, and the stock so that the stock covers the turnips. Drain the duck and the turnips, and reserve the stock.
- Melt the chopped salt pork (or lard or butter) in the pot. Add the duck and cook over low-medium heat for about 20 minutes, turning the duck from time to time, while it turns a rich gol