Julia Child’s Duck Roasted in a Casserole With Turnips: A Culinary Classic

The first time I made this duck, I was a young, ambitious cook trying to impress my then-boyfriend’s discerning parents. I remember nervously pulling the casserole from the oven, the aroma of roasted duck and sweet turnips filling the kitchen. The golden-brown bird, nestled amongst the glazed root vegetables, was a masterpiece – at least, it felt that way to me. More importantly, it was absolutely delicious. The tenderness of the duck, the rich, savory flavor infused into the turnips – it was a meal that transcended mere sustenance and became a cherished memory. This recipe, passed down from Julia herself, has been a staple in my kitchen ever since, a testament to the power of simple, expertly executed French cuisine.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 2 hour 10 minutes
• Servings: 5-6
• Yield: 1 duck with turnips
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

• 5 1/2 lbs Duck
• 1 teaspoon Salt
• 1/8 teaspoon Pepper
• 3 tablespoons Cooking Oil or 3 tablespoons Lard
• 1 Bouquet Garni (4 sprigs of parsley, 1/2 a bay leaf, and 1/4 tsp dried thyme tied in washed cheesecloth)
• 2 lbs Turnips
• 3 tablespoons Minced Parsley

Equipment Needed

• Large, stove-top safe Casserole dish with lid
• Butcher’s twine
• Large pot
• Slotted spoon
• Bulb baster

Instructions

1. Preheat your oven to 325°F (160°C).
2. Season the duck inside and out with 1/2 teaspoon of the salt and the pepper.
3. Truss the duck using butcher’s twine to maintain its shape during roasting.
4. Using a fork or skewer, prick the skin of the lower breast, thigh, and back. This will help render the fat during cooking, resulting in crispy skin.
5. Heat the cooking oil or lard in a large, stove-top safe casserole dish over medium-high heat.
6. Brown the duck slowly on all sides in the hot oil, ensuring even coloring. This step develops deep, rich flavors.
7. Carefully pour out the rendered fat from the casserole. Save this fat for other culinary adventures, such as roasting potatoes!
8. Salt the duck again with the remaining 1/2 teaspoon of salt and place it breast-side up in the casserole.
9. Add the bouquet garni to the casserole. This infuses the duck with subtle herbal notes.
10. Cover the casserole tightly with its lid.
11. Roast in the preheated oven for 60 minutes.
12. While the duck is roasting, prepare the turnips. Peel them and chop them into ¾-inch dice.
13. Bring a large pot of salted water to a boil. Add the diced turnips and blanch them for 5 minutes. This pre-cooks the turnips, ensuring they’re tender in the final dish.
14. Drain the turnips thoroughly.
15. After the initial 60 minutes of roasting, remove the duck from the oven.
16. Using a bulb baster, degrease the casserole, removing any excess fat that has accumulated.
17. Arrange the blanched turnips around the duck in the casserole.
18. Cover the casserole and return it to the oven.
19. Continue to roast for an additional 30 to 40 minutes, or until the duck is cooked through and the turnips are tender.
20. During the last 30-40 minutes of cooking, baste the turnips occasionally with the pan juices. This will help them absorb the rich flavor of the duck.
21. Remove the casserole from the oven.
22. Drain the duck of any remaining juices.
23. Untruss the duck and place it on a serving platter.
24. Remove the turnips from the casserole with a slotted spoon and arrange them artfully around the duck on the platter.
25. Sprinkle the duck and turnips with minced parsley for a fresh, vibrant finish.
26. Degrease the remaining cooking juices in the casserole. These flavorful pan juices can be served as a sauce with the duck.

Expert Tips & Tricks

• Achieving Crispy Skin: For truly crispy skin, after the initial roasting period, remove the lid for the last 15-20 minutes and increase the oven temperature to 425°F (220°C), watching carefully to prevent burning. The higher heat helps to further render the fat and crisp the skin.
• Degreasing is Key: Don’t skip the degreasing steps! Duck is naturally fatty, and removing excess fat ensures a balanced and flavorful dish.
• Turnip Variety: Consider using a mix of different colored turnips for a visually appealing dish.
• Make-Ahead Prep: The turnips can be peeled and diced a day in advance and stored in water in the refrigerator. This saves time on the day of cooking. You can also truss the duck and season it the day before.
• Bouquet Garni Alternatives: If you don’t have cheesecloth, you can use a coffee filter to tie the herbs together. In a pinch, you can simply add the herbs directly to the casserole, but be sure to remove them before serving.

Serving & Storage Suggestions

Serve the duck hot, carved and accompanied by the roasted turnips and the degreased pan juices. A simple green salad or steamed green beans complements the richness of the duck beautifully. Leftover duck and turnips can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or in the oven. For longer storage, cooked duck can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheating is best done in a low oven to avoid drying out the meat.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	2141.5 kcal	N/A
Calories from Fat	1843 kcal	N/A
Total Fat	204.8 g	315%
Saturated Fat	67.1 g	335%
Cholesterol	379.5 mg	126%
Sodium	902.7 mg	37%
Total Carbohydrate	11.9 g	3%
Dietary Fiber	3.4 g	13%
Sugars	6.9 g	N/A
Protein	59.1 g	118%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Other Root Vegetables: Feel free to substitute other root vegetables for the turnips, such as carrots, parsnips, or potatoes.
• Flavor Enhancements: Add a splash of dry white wine or sherry to the casserole during the last 30 minutes of cooking for added depth of flavor.
• Citrus Zest: A sprinkle of orange or lemon zest adds a bright, aromatic note to the dish.
• Herb Variations: Experiment with different herbs in the bouquet garni, such as rosemary or sage.
• Fruit Addition: Add quartered apples or pears alongside the turnips for a sweeter flavor profile.

FAQs (Frequently Asked Questions)

Q: Why prick the duck skin?
A: Pricking the skin allows the subcutaneous fat to render during roasting, resulting in crispier skin and a less greasy dish.

Q: Can I use a different type of duck?
A: While this recipe is designed for a 5-6 lb duck, you can adjust the cooking time accordingly for a smaller or larger bird.

Q: Do I really need to truss the duck?
A: Trussing helps the duck cook more evenly and maintains a more appealing shape. However, it’s not strictly necessary if you don’t have butcher’s twine.

Q: Can I roast the duck without a lid on the casserole?
A: Roasting without a lid will result in a drier bird. The lid helps to trap moisture and create a more tender result.

Q: What can I do with the leftover duck fat?
A: Duck fat is a culinary treasure! Use it to roast potatoes, sauté vegetables, or make confit.

Final Thoughts

Julia Child’s recipe for duck roasted in a casserole with turnips is more than just a meal; it’s an experience. The aroma, the textures, the flavors – they all combine to create a dish that is both comforting and elegant. Don’t be intimidated by the perceived complexity of French cooking. This recipe is surprisingly straightforward, and the results are well worth the effort. So, gather your ingredients, preheat your oven, and embark on a culinary adventure. I encourage you to try this recipe and share your own experiences and modifications. Bon appétit!