Braised Duckling with Turnips

• 4–5 lb / 1.80–2.30 kg duckling, jointed
• 1 medium onion, peeled and thinly sliced

In a deep heavy, frying pan or sauteuse, lay the pieces of duckling, skin-side down, and cook for 10–15 minutes, until the fat runs free. Remove the pieces and put to one side. Drain off most of the fat (which can be kept for other cooking purposes). Fry the onion in the fat remaining in the pan until browned lightly, then add the turnips and cook for a few minutes. Lay the pieces of duc