Duck Magrets with Cinnamon and Gouda Sauce

Peel turnips and slice into 1/3 inch (1 cm) thick slices. Blanch in salted boiling water about 1 1/2 minutes. Drain and cool in cold water.

In a non-stick frying pan, over medium heat, cook sugar until it turns into a light brown caramel. Add turnips and coat with caramel. Add a little hot water so that caramel doesn't become too hard. Sprinkle a little ground cinnamon and cook 3 to 4 minutes or until lightly brown. Set aside and keep warm.

Preheat oven to 375 °F (190 °C).

To prepare magrets, first remove excess fat. Using a knife, cut a diamond pattern into fat (skin side), deep enough to reach the meat. Season with salt and pepper.

In a very hot thick-bottomed frying pan, brown magrets, skin side down, for about 1 minute. Turn magrets over and add carrot, onion, thyme, bay leaf, cinnamon stick, and garlic. Place in oven and cook for 7 to 8 minutes or until medium-rare (actual cooking time depends on size). Turn oven off, leaving magrets inside to keep them warm.

Using a juice extractor, juice enough turnips to obtain 1/2 cup (125 mL).

Remove magrets from pan. Pour off excess fat, retaining vegetables, and place pan over heat. Deglaze with turnip juice, then strain contents of pan. Pour liquid back into pan, add Canadian Gouda cheese and stir until melted. Check seasoning.

Thinly slice magrets lengthways. Place turnip slices and magrets slices on plates. Pour over sauce and garnish with ground cinnamon and fresh thyme.