Duck Pot-Au-Feu with Winter Vegetables

Yield:	1 servings
Categories:

2		Ducklings; (3 1/2 pounds each),
		; trimmed of all fat
		; and skin
4	md	Carrots; cut on the bias
		; into 1/2-inch
		; slices
4		Ribs celery; peeled and cut into
		; 2-inch pieces
		Salt
4	md	Turnips; peeled and
		; quartered
		Freshly ground black pepper
3/4	c	Nonfat sour cream
2	tb	Dijon mustard
2	ts	Freshly grated horseradish
2		Cornichons; (French sour
		; gherkins), minced