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Duck With Turnips

Western.Chefs's picture
Ingredients
  Duck 1 Large, trussed
  Seasoned flour 3 Tablespoon
  Butter 6 Tablespoon
  Turnip 1 Pound, peeled and halved (450 Grams, Small Sized)
  Sugar 2 Tablespoon
  Onions 8 Small, peeled
  Veal stock 625 Milliliter (2 1/2 Cups)
Directions

Coat the duck all over with half the seasoned flour.
Melt the butter in a Dutch oven and brown the duck on all sides.
Remove the duck and add the turnips.
Sprinkle with the sugar.
Cook over low heat until the turnips are golden brown.
Add the onions and cook for 3 minutes more.
Remove the vegetables and set aside.
Stir in the rest of the flour and gradually add the stock, stirring constantly.
Return the duck to the Dutch oven, cover and put it in the oven for 40 minutes.
Add the turnips and onions and cook for 30 minutes.
Remove the duck from the Dutch oven and put it on a hot serving plate.
Remove the trussing string and arrange the tur- nips and onions around the duck.
Skim the fat off the sauce and boil over high heat for a few minutes.
Strain the sauce .over the duck and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Poultry
Preparation Time: 
15 Minutes
Cook Time: 
70 Minutes
Ready In: 
85 Minutes
Servings: 
4

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