Preparation

Step 1: Preparing the Duck

To ensure the duck is properly cleaned and ready for cooking, rinse it under cold water and pat dry with paper towels. Trim excess fat from the cavity and around the neck area. Using a sharp knife, score the skin lightly to aid in rendering the fat during cooking. Season the duck inside and out with salt and black pepper to enhance its flavor.

Step 2: Sautéing Vegetables

In a large Dutch oven or heavy ovenproof pot, heat olive oil over medium heat. Add the carrot, celery, and onion to the pot. Stir occasionally and cook until the vegetables start to soften, about 5-7 minutes. Next, add the garlic, juniper berries, and thyme, cooking for an additional minute until fragrant.

Step 3: Browning the Duck

Remove the vegetables from the pot and set them aside. Increase the heat to high and add the seasoned duck to the pot, breast side down. Brown the duck on all sides, turning occasionally for even coloring, taking about 10-12 minutes. Ensure a nice sear on the duck to lock in the flavors and prevent it from drying out during the braising process.

Step 4: Deglazing and Building Flavor

Once the duck is browned, remove it from the pot and set it aside. Lower the heat to medium, return the sautéed vegetables to the pot and pour in the red wine. Scrape up any browned bits from the bottom of the pot (known as fond) using a wooden spoon as the wine deglazes the pot. These bits contribute to the overall richness of the dish.

Step 5: Simmering the Braise

Place the duck back into the pot atop the vegetables. Add the beef stock, mushrooms, parsnips, turnip, and bay leaves. Bring the liquid to a gentle simmer, then cover the pot and transfer to a preheated oven at 350°F (175°C