Canard Rôti aux Navets

Method

1. Preheat the oven to 200°C (400°F) and pat the 300 g of duck dry with paper towels, seasoning it generously with thyme on all sides.
2. Melt 1 tablespoon of butter in an oven-safe skillet over medium-high heat and sear the duck skin-side down for 5 minutes until the skin is deeply golden and crisp.
3. Add the garlic cloves and the 50 g of turnip, cut into small cubes, to the skillet and sear for 2 minutes, turning the vegetables to coat them in the rendered duck fat.
4. Deglaze the pan with the 2 tablespoons of bone broth, scraping up any caramelized bits from the bottom of the skillet.
5. Add the remaining 1 tablespoon of butter to the pan, then transfer the skillet to the preheated oven and roast for 30 minutes, basting the duck with the pan juices halfway through.
6. Remove the skillet from the oven and allow the duck to rest for 5 minutes before serving alongside the roasted turnip and pan drippings.