The recipe can also be used with salsify. Salsify is a turnip-like vegetable grown in La Selva, l´Empordà and around Girona. The root of the salsify plant has a lilac-tinged flower, and may be either black or white, depending on the variety. The salsify season is in July, August and September. A little mature wine or a few herbs should be added to this dish to give it extra flavour. In Cerdanya, duck is called tiró.
Pluck, singe and clean the duck. Remove all the feathers and quills, which give a rather unattractive appearance. Cut into eight pieces, season and then brown in an earthenware casserole. When it is golden brown, set aside. Remove a little fat from the casserole and gently fry the chopped onion in oil until it has the consistency of jam. Then add the duck, and cover with the free-range chicken stock. Cook gently until the duck is very tender. Meanwhile, prepare the turnips. Peel and, if they are large, cut them into even-sized pieces. Blanch in boiling salted water. Drain, dip the pieces in flour and fry them in a frying pan in hot oil. The make a picada with the finely chopped garlic, parsley, almonds and the fried duck's liver. Add to the casserole together with the turnips and cook for a few more minutes. Check the seasoning and serve, although it tastes even better if allowed to stand.