Canard aux navets (Duck with turnips)
From Cookipedia
This is a speciality of Tarn and HΓ©rault in south-west France.
Canard aux navets (Duck with turnips) | |
---|---|
Barbary duck | |
Servings: | Serves 6 |
Calories per serving: | 6594 |
Ready in: | 2 hours |
Prep. time: | 15 minutes |
Cook time: | 1 hour 45 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 12th April 2013 |
Best recipe reviewBlimey 3/5 Where on earth can you buy a whole Muscovy duck??? |
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
- 1600g whole duck, ideally a barbary (muscovy)
- 100 g butter, or a mixture of butter and oil
- 1 kg young baby turnips
- Salt and pepper
Method
- In a stew pan, cook the whole duck in the butter for about an hour. Season it and turn it regularly so that it cooks evenly on all sides.
- Meanwhile, peel the turnips and boil them whole for half-an-hour in salted water.
- When the duck has cooked for its one hour, drain the turnips and add them to the stew pan around the duck.
- Allow to simmer for 45 minutes or until the duck is properly cooked.
- Serve hot.
Serving suggestions
Serve with small bowls of quince jelly.
--JuliaBalbilla 08:30, 15 January 2009 (UTC)
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