Roasted duck with turnips from Winter: Le Cordon Bleu Home Collection by Le Cordon Bleu

Ingredients

• oil, for cooking
• 1 teaspoon sugar
• 60 g (2 oz) unsalted butter, softened
• 1 tablespoon chopped celery
• 1.4 kg (2 lb 13 oz) duck, trussed (ask your butcher to do this)
• 1 tablespoon chopped onion
• 300 g (10 oz) bacon, cut into 1 cm (½ inch) cubes
• 1 tablespoon chopped carrot
• 1 kg (2 lb) turnips
• 200 g (6½ oz) duck trimmings (wings or necks), chopped
• bouquet garni
• 1 French shallot, chopped
• 750 ml (24 fl oz) chicken stock
• 20 g (¾ oz) unsalted butter