• 1 oven-ready duckling, about 2–2.5 kg/4½–5
• 450 g/1 lb small turnips
• 25 g/1 oz butter
• 1 tablespoon castor sugar

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 pint) for the sauce. Rub the skin of the duckling over with salt, prick the surface and place in a roasting tin. Add 2 tablespoons water – no fat – and place in the centre of a moderate oven (180°C., 350°F., Gas Mark 4). Roast, allowing 20 minutes per 0.5 kg (1 lb).

Melt the butter for the sauce in a pan and add the prepared onion and carrot and the bacon cut in small pieces. Fry gently until the onion is soft and beginning to brown. Stir in the flour and continue to cook, stirring occasionally, until the mixture is a nutty brown colour, about 15 minutes. Gradually stir in the strained stock and bring to the boil. Add the tomato purée and allow to simmer very gently for 20 minutes.

Meanwhile peel the turnips and cut into quarters; cut larger ones again into eighths, and then using a sharp knife trim each piece into a neat ‘barrel’ shape. Place in a saucepan, cover with cold water, add a little salt and bring up to the boil. Simmer gently for 10–15 minutes until just tender and drain. Add the butter to the hot pan, return the turnips and sprinkle with the sugar. Replace over the heat and sauté gently until the turnips are brown and glazed. Lift the cooked duckling from the roasting tin and using a sharp knife cut into four portions. Place in a hot serving dish and add the glazed turnips. Check the seasoning in the sauce, then strain over the duckling and serve.