PRE-HEAT OVEN TO 450º
BRING A LARGE POT OF WATER TO A BOIL. IMMERSE THE DUCK IN THE BOILING WATER AND BOIL FOR FIVE TO SEVEN MINUTES.
REMOVE FROM THE POT AND PLACE BREAST UP ON A V-SHAPED ROASTING RACK. DRY ALL OVER ON A HIGH HEAT SETTING WITH A HAIRDRYER FOR 5-10 MINUTES. PLACE ON A PLATTER.
FINELY CHOP ROSEMARY LEAVES, THYME LEAVES AND SAGE. YOU SHOULD HAVE ABOUT A CUP.
DRY THE DUCK INSIDE AND OUT WITH PAPER TOWELS. SALT AND PEPPER CAVITY AND SKIN.
TAKE HALF THE HERB MIXTURE AND CHOP WITH THE DUCK LIVER TO FORM A ROUGH PASTE. RUB ON THE INSIDE OF THE DUCK. PAT THE REST ON THE SKIN.
RETURN DUCK TO THE RACK. ROAST IN THE OVEN FOR 30 MINUTES, THEN LOWER THE TEMPERATURE TO 350 AND ROAST ANOTHER HOUR. A COUPLE OF TIMES DURING THE COOKING, PRICK THE SKIN WITH A SHARP FORK.
WHILE THE DUCK IS ROASTING TRIM AND PEEL THE CARROTS AND THE TURNIPS. BRING THE WATER IN THE POT BACK TO THE BOIL, SALT GENEROUSLY. ADD THE VEGETABLES AND BOIL FOR 10 TO 15 MINUTES OR UNTILT HE VEGETABLES ARE TENDER. DRAIN AND PLUNGE INTO COLD WATER TO STOP THE COOKING. SET ASIDE.
PEEL THE APPLES, CUT LENGTHWISE IN QUARTERS. CUT OUT THE CORE. SLICE INTO EIGHTHS AND TOSS IN A BOWL WITH A BIT OF LEMON JUICE TO KEEP FROM TURNING BROWN.
WHEN THE DUCK IS DONE PLACE ON A WARM SERVING PLATTER.
POUR ABOUT 1/2 CUP OF DUCK FAT INTO A LARGE SAUTÉ PAN. ADD THE CARROTS AND TURNIPS. SAUTÉ ON A HIGH HEAT FOR A FEW MINUTES TO BROWN. REMOVE TO A BOWL AND SCATTER WITH CHIVES. SAUTÉ APPLES TILL LIGHTLY BROWNED.
SURROUND THE DUCK WITH THE APPLES. SERVE THE VEGETABLES ON THE SIDE.
SERVES 4
