Duck With Turnips
|Duck||1 Large, trussed|
|Seasoned flour||3 Tablespoon|
|Turnip||1 Pound, peeled and halved (450 Grams, Small Sized)|
|Onions||8 Small, peeled|
|Veal stock||625 Milliliter (2 1/2 Cups)|
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.