Spiced Duckling with Glazed Beets and Turnips in Sweet and Sour Sauce

Singe, dress, and draw the ducklings, reserving the livers and hearts. Remove the gall from the livers, and finely chop along with the hearts. They will be used to bind the juice.

Season the inside of the duck with the fleur de sel, and truss.

Grind all of the spices into a powder by crushing with a rolling pin, then mix.

Strain the orange juice through a fine-meshed chinois. Combine with the honey in a saucepan, and slowly reduce to a glaze.

Deglaze with sherry vinegar, and reduce by half, then moisten with the duck jus mixed with red wine.

Simmer lightly for 45 minutes on the edge of the range. Skim as often as possible to obtain a smooth, glossy sauce. Once cooked, strain through a fine-meshed chinois, and set in a stainless steel container. Cool immediately.

Heat 1 cup (20 cl) of this sauce base, bind with the chopped liver and heart, then thicken without boiling over a low heat.

Once the sauce has reached the desired consistency, strain through a fine-meshed chinois, add a tablespoon of the ground spice mix, and infuse over a low heat on the edge of the range.

Rinse the beet greens under running water, and cook over a low heat in a russe filled with cold water and a pinch of coarse gray sea salt. Check the doneness of the beets with the tip of a knife.

Peel the beets gently, making sure not to break the greens.

Peel the turnips, leaving part of their tops attached.

Just before serving, heat some olive oil in a sauté pan, and sear the beets. Once they are hot, deglaze with a trickle of balsamic vinegar and reduce, then add 3 1/2 tablespoons (5 cl) of duck jus and glaze, basting constantly.

When ready to serve, heat a drizzle of olive oil in a sauté pan and sear the turnips, browning lightly. Flip, season with fleur de sel, and moisten with a mixture of light chicken stock and chicken consommé. Cover and lightly simmer.

Check the doneness with the tip of a fine-bladed knife. When tender, add 3 1/2 tablespoons (5 cl) of duck jus, and glaze by basting constantly.

Brush the ducklings with a thin layer of honey, covering them completely. Roll in the spices to coat them, and season with freshly ground pepper. Cook on the spit for 17 minutes.

Let sit in a moderately warm spot, above the range.

Reheat the ducklings in a 355°F (180°C) oven for 3 minutes.

Serve the glazed vegetables on the plates.

Add a drop of sherry vinegar to the sauce, check the seasoning, adding more spices as needed, and pour into a sauceboat.

The duck should be presented and carved in front of the guests.