Wild Duck with Turnips

• 2 mallard, trussed
• 1 tablespoon oil
• 25 g (1

Heat the oil with 1 tablespoon of butter in a casserole and over a gentle heat slowly brown the ducks on all sides. This will take about 15 minutes. Remove the ducks and pour away all but 2 tablespoons of the fat. Add the flour to the pan and stir, always over a gentle heat, until the flour lightly browns. Don’t allow it to burn. Stir in the stock, bouquet garni, pepper and salt if the stock wa