Cut the duck into pieces, keep the liver aside, put the duck into a casserole and fry gently without any additional fat. As soon as it starts to brown, add 2 tablespoonfuls of water, the onions, shallots, bouquet garni and garlic. Salt, pepper, cover. Braise over a very low heat for 20 to 30 minutes. Meanwhile, blanch the sliced turnips and the rutabagas in boiling salted water. Once the water starts boiling again, allow 10 minutes. Drain the slices, use them to cover the duck, cook, covered, over a low heat until the turnips are cooked and juice appears around them. Season to taste and add the duck liver which needs a few minutes (not more than 5) to cook.
