duck in a covered container or a resealable plastic bag and rub it all
over with the cure. Cover and refrigerate for 4 hours, but no longer
or it will get too salty.
Rinse the cure off the duck completely and then pat it very dry.
To make the sauce, gently melt the butter over medium heat in a
medium pot and add the onions. Cook until they start to soften
and then add the fennel, turnips, and Meyer lemon peel. Stir, and
then add the chicken stock and Meyer lemon juice. Bring to a
gentle simmer and let the stock reduce by at least half (this may
take 10 to 15 minutes on low heat). Once it has reduced, set aside.
To cook the duck, preheat the oven to 400°F. Get an ovenproof
pan (do not use nonstick) very hot over high heat. Add the duck,
fat side down, and allow the fat to render, 5 to 10 minutes.
Monitor carefully; you don’t want the sugar in the duck to burn. If
it gets too dark too fast, lower the heat. When it’s a beautiful
golden brown and almost all the fat has rendered, flip the duck
over and cook for a minute on the other side. Place the pan in the
oven and roast for 2 to 3 minutes, until a thermometer placed in
the center of the duck reads 125°F. Remove the duck to a plate
and allow it to rest for at least 5 minutes.
While the duck is resting, finish the sauce. If it’s reduced too
much, add a bit of water. When the consistency is a bit soupy, add
the milk and the herbs and adjust for kosher salt and pepper.
Blot the rested duck dry with paper towels and then slice it
thin. Blot one more time with paper towels.
Spoon the sauce (mostly vegetables, a little liquid) into warmed