For the Roast Duck

1. Salt the duck generously on all sides and leave it uncovered in the fridge for 24 hours. Pat dry with a kitchen towel.
2. Trim off the wings and any excess skin, then set them aside. Season the inside of the bird with black pepper and stuff with orange wedges. Tie the legs together using kitchen twine.
3. Prick the skin all over the breasts with a sharp knife, ensuring you don’t pierce the meat. (Optional: Remove the wishbone for easier carving.)
4. Arrange the carrots, onion, garlic, and most of the thyme on a roasting tray. Add the water and reserved duck trimmings. 
5. Season the outside of the bird with black pepper.
6. Place a rack over the tray and position the duck, breast side down, on top.
7. Roast at 180°C (360°F) for 40 minutes. Flip the bird and continue roasting for about 30 minutes, or until the internal temperature reaches 65°C (150°F).
8. Meanwhile, in a frying pan or pot, combine honey, cloves, white pepper, allspice, and the remaining thyme. Bring to a boil while stirring.
9. Remove the duck from the oven and glaze it with the honey mixture. Return to the oven until golden brown. Let rest for 30 minutes before carving.

For the Sauce

1. Strain the roasting juices from the tray and skim off the oil layer. Juice the oranges.
2. In a pot, boil the red wine vinegar and honey until slightly thickened. Add the orange juice and reduce by half.
3. Stir in the roasting juices and soy sauce, then bring to a gentle simmer.
4. Whisk the flour with water until smooth. Gradually add to the sauce, whisking constantly, and simmer until thickened. Strain for a smooth texture.
5. Stir in the butter and adjust salt to taste.

For the Turnips

1. Trim the bottoms of the turnips so they sit upright. Place them in a pot with chicken stock, sugar, butter, and salt.
2. Cover with parchment paper cut to fit the pot, leaving a hole in the center for steam to escape.
3.  Cook on the stove until a skewer easily pierces the turnips.