Roast Duckling with Glazed Turnips

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

In France small tender new turnips are a traditional choice to serve with duckling.


  • 1 oven-ready duckling, about 2–2.5 kg/4½–5
  • 450 g/1


Remove the giblets from the duckling. Cover the giblets generously with cold water, add salt and a peeled onion for flavour if liked and bring up to the boil. Simmer gently for 30–40 minutes to make the stock, then strain and reserve 4 dl (¾