Method
 

1. Pre-heat oven to 180°C: 350°F: Gas 4
2. Clean and wipe the duck, prick the skin all over with a fork, rub with salt and pepper.
3. Place into a large casserole with the onion, herbs and bay leaf.
4. Add the stock and one tablespoon of sherry.
5. Place the bacon rashers over the top.
6. Bring to the boil.
7. Remove from the heat, cover with foil or greaseproof paper, cover.
8. Cook for 30 minutes.
9. Reduce the heat to 170°C: 325°F: Gas 3, cook for a further hour.
10. Meanwhile, peel and thickly slice the turnips.
11. Take approximately 235ml (8fl) of the stock from the duck.
12. Place the stock, remaining sherry and the turnips into a saucepan and bring to the boil.
13. Simmer until almost tender.
14. Add the turnips and stock to the duck.
15. Increase the heat to 190°C; 375°F: Gas 5, cook uncovered for a further 30 minutes, or until the duck has crisped slightly.
16. Remove from the heat and place the duck on a serving dish surrounded by the turnips.
17. train the cooking liquid, skimming off the fat.
18. Serve with liquor separately in a warmed sauce boat.