1-5 ½ -6 lb. duck
1 whole head of garlic, cut in half
3 sprigs fresh thyme
3 sprigs fresh rosemary
3 sprigs fresh sage
2 cups water

16 baby turnips
16 baby Dutch potatoes

Salt and fresh ground black pepper

Heat the oven to 275F/135C.

Remove the giblets from inside the cavity of the duck. Rinse the duck in cold water and pat dry.

Place the garlic, thyme, rosemary and sage in the cavity of the duck.

Cut off any excess fat from the openings in the duck carcass. Fold the wings under the duck. Tie the legs of the duck with cotton butcher’s string so that the cavity is closed. Note: do not season the duck with salt, pepper or other seasonings as it may burn on the skin of the duck during the long roasting period.

Place the duck on a rack over a deep, heavy roasting pan. Pour 1 cup of the water into the bottom of the roasting pan. Note: the water will prevent any duck fat that drips into the roasting pan from burning.

Let the duck roast for 4 hours. Baste the duck every 25-30 minutes with the liquid that accumulates in the bottom of the roasting pan. Add additional water to the roasting pan if necessary.

After the duck has roasted for 3 ½ hours, add the baby turnips and the Dutch potatoes to the bottom of the roasting pan. Continue to slow-roast the duck for another 30 minutes.

After 4 hours of slow-roasting, increase the oven temperature to 375F/190C. Roast the duck and vegetables another 20 minutes.

Remove the duck and the roasting rack from the oven. Continue to let the turnips and potatoes roast. Let the duck rest for 15 minutes before you carve it to allow the juices in the duck to set.

Remove the vegetables from the oven. Place the whole roasted duck on a large serving platter. Spoon the potatoes and turnips around the duck. Spoon some of the roasting liquid around the vegetables. Bring the platter to the table and carve the duck.