Stuffed Duck With Turnip Sauce

Preparation:

Preparation: Cut the bacon into cubes and brown it in a pan without any other seasoning. Add the minced onion, garlic and duck innards. Cook over high heat for 5 minutes. Put the mixture in a bowl, add the thinly sliced leeks, the grated carrots, a spoonful of breadcrumbs, the egg white, the ricotta, a pinch of nutmeg. Salt, pepper. Mix well. Cut off the duck's head, neck and legs. Fill it with the filling, sew the opening and tie it. Prick the skin with a fork to facilitate the release of the fat during cooking. Place in a preheated oven at 180 degrees for a good hour. Meanwhile clean and slice the turnips. Steam them for half an hour. Blend them. Soften the mixture with the cream, add salt and pepper and keep warm. Drain the duck, remove the string, cut the breast into slices, remove the legs and wings, arrange on a serving plate and cover with the hot turnip sauce. Serve. Accompanying wines: Morago VdT Del Veneto, Sangiovese Di Romagna "Superiore Riserva" DOC, Gioia Del Colle Rosso DOC.