Preheat oven to 375 degrees F. In a dutch oven or large roasting pan with cover, heat oil over medium-high heat. Season duck pieces with Creole seasoning, then add to pan, skin-side down, and sear until well-browned. About 5 minutes. Turn pieces to meat side and add carrot, onion, turnip and garlic cloves; sauté, stirring gently, 2 to 3 minutes. Add potatoes, stock, bay leaves and thyme and bring to a boil. Cover pan and transfer to oven; bake one hour.
When duck is tender, remove pieces to a warmed serving dish and set aside while you prepare sauce. In a small bowl whisk flour with 2 tablespoons water and add to liquid in roasting pan. Bring to a boil over high heat, stirring, until sauce thickens. Pour over duck pieces and serve.
Yield: 3 to 4 servings