Canard Aux Navets

• One duck
• 1 lb. of turnips
• 1 pint of stock

Put the lard in a large saucepan and, when hot, put in the duck. Cook slowly, turning the duck occasionally till a nice golden colour. Remove from the saucepan, stir in the flour and, when it is a good golden colour, dilute with the hot stock. Skim off the fat as it rises. Now pour the sauce through a sieve into a basin, rinse the saucepan thoroughly and put the sauce back in i