|Salt||1⁄4 Cup (4 tbs)|
|Whole thyme||1 Tablespoon|
|Whole bay leaves||3|
|Parsley||1 Bunch (100 gm) (Stems And All)|
|Duck||5 Pound, cut in half, defrosted if frozen (1 Piece)|
|Yellow onion||1 , peeled and stuck with 2 whole cloves|
|Celery stalks||2 , chopped (Leaves And All)|
|Basic brown soup stock||1 Cup (16 tbs) (Or Canned, Do Not Use Bouillon)|
|Whipping cream/Mock cream||1 Cup (16 tbs)|
|Dry marsala||1⁄2 Cup (8 tbs)|
Place 3 quarts of water in a deep lidded kettle and add the salt, thyme, bay leaves, and parsley.
Bring to a boil and drop in the duck halves.
Remove from the heat.
Cover and let sit for 8 hours. (This can be done in the morning.)
Cut the yellow onion in half.
Insert a clove in each half.
Cut the leeks in half, lengthwise, and then into 2-inch pieces, using only the tender ends.
Chop the celery and peel and dice the turnips.
Chop the carrots.
Bring 2 quarts of water to a boil and boil the turnips and carrots for 15 minutes.
Drain and set aside.
Remove the duck from the pickling bath.
Pat dry with paper towels.
Place the duck halves, skin side up, in a baking pan side by side, with 1/2 onion stuck with a clove under each duck.
Spread the vegetables around the base of the duck and bake in a 400° oven for about 45 minutes.
Meanwhile, prepare the sauce.
In a 1-quart saucepan, mix the beef stock and whipping cream.
Bring to a light boil and reduce by half.
Add the Marsala and correct the seasoning if salt and pepper are needed.
Remove the duck halves from the baking dish and cut each in half again.
Arrange with the vegetables and sauce.
Serve this with Fried Rice Balls, Cold Brussels Sprouts Salad with Caraway, and lots of crisp French bread.