Duckling with Taggiasca Olives and Tender Turnips

Singe, draw, and dress the ducklings, after having removed the collar bone. Separate the ribcage from the thighs and the spine, cut away the breasts, and remove the nerves as well as the thin inner skin.

Coarsely chop the livers, hearts, and pitted olives. Add the cold reduced duck juice, and spread this mixture on the breasts. Sew the chests of each duckling back together tightly, and truss, making sure that the sprigs of rosemary are woven into the trussing. Season with salt and pepper.

Cook on the spit for approximately 10 minutes, then place on a rack to collect the drippings, which will be used to bind the sauce.

Cut off the tip of the leg, and bone the thigh.

Season the drumsticks with salt, and sear in a very hot sauté pan, skin side down. Next, place in sous-vide bags, adding 1 tablespoon of the cooled base sauce, prepared below, and cook in hot water at an even 145°F (62°C) for 14 hours.

When cooked, cool quickly over ice, open the bags, and drain the legs, reserving the cooking juices.