Trim the wings and remove back bone of duck (add bone to sauce), roast the breasts on the bone and allow to rest. Turnip confit: Peel the turnips, cut into wedges and shape to resemble a garlic clove, then cook slowly in clarified butter or duck fat. saute the spinach in butter. Pur?e the celeriac. To make the sauce: Roast duck bones, add vegetables and thyme. Add white wine adn reduce. Add chicken stock and reduce to required consistency, pass through a sieve. Finish with Grenadine and butter. Pass into a pan containing the diced cooked beetroot. To assemble: Put bed of spinach on a plate, celeriac puree on top, five pieces of turnips around. Sliced duck breast on top and add sauce. Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.