Instructions: * Note: Trimmings are the necks, carcasses, wing tips, giblets (no livers) and drumsticks (reserve breasts and thigh pieces for sauteing).

Make the Sauce: Preheat the oven to 400 degrees. Place a large roasting pan in oven for 5 minutes. Using a heavy cleaver or knife, coarsely chop the necks and carcasses. Spread the duck parts in the heated roasting pan and roast, stirring several times, for 30 to 40 minutes, or until lightly browned.

Meanwhile, in a large stockpot, heat the oil over medium heat. Add the onion, celery, and leek and cook until browned, stirring occasionally, 8 to 10 minutes. Remove from heat.

Transfer duck bones and trimmings into the stockpot. Discard any fat in the roasting pan. Place the roasting pan on top of the stove, add wine, and bring to a boil over medium-high heat. Using a wooden spoon, scrape up any browned bits on the bottom of the pan and then pour the mixture into the stockpot. Add enough water to the stockpot to cover the solids by 2 inches. Bring to a boil over high heat, skimming any foam that rises to the surface. Add the garlic, peppercorns, caraway seeds, and thyme. Reduce the heat to low, and simmer gently for at least 2 1/2 hours and up to 6 hours - the longer, the better. Add water to the stockpot if the water level evaporates below the surface of the ingredients.

Strain the stock through a colander into a large bowl or pot, pressing on the solids to extract as much flavor as possible. Strain again through a fine sieve. Let the stock stand for about 5 minutes, until the fat rises to the surface. Skim off and discard the fat. You should have about 1 1/2 quarts of stock.

In a medium saucepan, bring the stock to a boil over high heat. Reduce heat to medium-high and cook until it has reduced to 1 1/2 to 2 cups and has a rich, thick consistency. Set aside, covered, to keep warm.

Make the Roasted Peaches And Baby Turnips: Preheat the oven to 400 degrees. Halve and pit the peaches. Sprinkle each half with sugar and a pinch of salt. Arrange the peaches cut-sides down in a stainless steel roasting pan or a low-sided baking sheet. Roast for 20 to 30 minutes, depending on the ripeness of the peaches, until they are tender. As they roast, the released juices will combine with the sugar to caramelize. Lift the peaches from the pan, peel, and transfer them to a bowl until they are cool enough to handle. The skins will slip off easily. Slice the peaches into thick wedges. Pour the caramelized juices over the peaches and set them aside, covered, to keep warm. Reduce the oven temperature to 325 degrees.

Do not peel the turnips, but trim them, leaving 1/4 inch of the green tops.

In a saucepan of boiling salted water, cook the turnips for 12 to 15 minutes, or until tender when pierced with the tip of a knife. (If the green tops fall off during cooking, the turnips are overcooked.) Drain and rinse them under cool water to stop the cooking. Using a clean, damp kitchen towel, gently rub the skins from the turnips, leaving the green tops in place. Work at the sink under running water to make the job easier.

Put the turnips in a saucepan, and add enough cold water to come about 1 inch up the sides. Add the butter, and season with salt, pepper, and a pinch of sugar. Bring to a boil over medium-high heat and cook for about 2 minutes, until the turnips are heated through. Cover to keep warm.

11. Make the Duck Breasts: Trim any excess fat and excess skin from the duck breasts and thigh pieces. With a sharp knife, score the skin in a cross-hatch pattern but do not cut into the flesh. This will help render the fat and allow the skin to crisp nicely. Season the breasts and thigh pieces with salt and pepper.

In a nonstick saute pan, arrange the thigh pieces skin-side down. Set over medium-high heat. Cook, rendering the fat and crisping and browning the skin, 8 to 10 minutes. Turn and continue cooking until the duck is slightly pink at the bone when pierced, another 8 to 10 minutes. Remove from heat, and cover loosely to keep warm.

Meanwhile, in another nonstick saute pan, arrange the duck breasts in a single layer. Set them over high heat, and cook for about 6 minutes, until nicely browned and crisp on one side. Turn and pour off any excess fat. Add garlic and rosemary, and cook about 4 minutes longer, basting with any accumulated pan juices, until medium-rare. Remove and cover to keep warm.

Reheat the peaches, if necessary, in the 325 degrees oven.

Heat the sauce over medium-high heat, whisking in the butter one piece at a time to enrich and thicken the sauce. Season with salt and pepper. Remove and discard bones from thigh pieces and thinly slice.

Slice the duck breasts on the diagonal into 1/4-inch thick pieces. Arrange slices on a serving platter and garnish with the turnips and peaches. Spoon a little sauce over the duck, and serve the remaining sauce on the side. Garnish with fresh chervil.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.