Preheat the oven to 450?F.
Rub the duck with 1 tablespoon of the rub and the syrup. Heat the vegetable oil in a large skillet over high heat and brown the duck, skin side down, for about 5 minutes. Remove from skillet.
Place the celery and garlic on a wire rack fitted over a roasting pan. In a large bowl, toss the carrots, parsnips, onion, turnip, beet, and potatoes with the olive oil, 1/2 teaspoon of the salt, 1/8 teaspoon of the black pepper, the cayenne, the rosemary, basil, oregano, and the remaining 1 teaspoon rub to coat. Spread the vegetables evenly over the celery and garlic. Place the duck pieces, skin side down, on top of the vegetables. Sprinkle the duck with the remaining 1/4 teaspoon salt and the remaining 1/8 teaspoon black pepper. Pour the water and sherry into the bottom of the roasting pan. Roast for about 45 minutes, or until the duck is tender.
To serve, mound the root vegetables in the center of dinner plates and top with the duck.
Yield: 4 servings