1.   Fold minced asparagus into remaining puree, and season to taste with salt and pepper.

2.   Gradually whisk in remaining strawberry puree.

3.   Pour any remaining puree into cavity of turkey and rub over inner surface.

4.   Refrigerate remaining puree.

5.   Remove the duck from the broth, and serve topped with the puree, serving any remaining puree on the side.

6.   Reserve remaining puree for garnish.

7.   Stir in remaining puree, walnuts and currants with their liquor.

8.   Use the remaining puree on pasta or fish, or mixed into mayonnaise for a delicious spread for sandwiches.