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  Added: Apr 07, 2006  •  Visited (457)  •  Print version Print this recipe (53)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Duck With Turnips
(Caneton aux Navets)
What You Need:
  • Bouquet garni made of 4 parsley sprigs and 1 bay leaf, tied together
  • 1½ pounds peeled white turnips, cut in quarters or 2-inch long olive shapes
  • ¾ cup boiling brown duck srock or fresh or canned chicken stock
  • A few drops of lemon juice
  • 1 tablespoon finely chopped fresh parsley
  • 5-pound duck
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 1 onion, thinly sliced
  • 1 carrot, thinly sliced
  • Salt
  • Freshly ground black pepper
  • ¼ teaspoon dried thyme, crumbled

  • 2 tablespoons vegetable oil
  • 1 onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 celery stalk, coarsely chopped Duck neck, gizzard, heart and liver, cut up
  • 2 cups chicken stock, fresh or canned

  • How To Cook:
    1. Preheat the oven to 325°F. Wash the duck and giblets under cold running water and dry with paper towels. Set the giblets aside. Rub the cavity of the duck with 1 teaspoon salt, then truss the duck neatly. In a heavy 10- to 12-inchskillet, heat the oil almost to the smoking point and in it brown the duck on all sides, turning it with tongs or two spoons.

    2. In a heavy enameled casserole, just large enough to hold the duck comfortably, melt 1 tablespoon butter over low heat. In it, cook the sliced onions and carrots over low heat, stirring occasionally for about 10 minutes, or until they are limp and lightly colored.

    3. Place the duck on top of them, season with salt and pepper, and add the thyme and bouquet garni. Cover the casserole, draping a piece of foil over the duck if the cover isn't snug, and braise it on the middle shelf of the oven for 1 hour.

    4. Remove the duck from the casserole and strain the braising juices and vegetables through a fine sieve into a small mixing bowl, pressing down hard on the vegetables with a spoon to extract their juices before discarding them.

    5. Let the juices settle, then skim off as much surface fat as possible. Return the duck to the casserole and arrange the turnips around it. Pour in the strained juices and either boiling brown duck stock or chicken stock. The liquid should almost cover the turnips; if it doesn't, add more boiling stock.

    6. Bring to a simmer on top of the stove, cover the casserole and return it to the oven for 15 to 20 minutes or until the turnips are tender when they are pierced with the tip of a sharp knife.

    7. Remove the casserole from the oven and increase the heat to 500°F. Transfer the duck to a rack set in a shallow roasting pan and return it to the oven for 10 minutes to glaze to a deep brown. (Glazing isn't essential, but it improves the appearance of the duck and crisps the skin. This step can be omitted.)

    8. Cut off the trussing strings and place the duck on a heated platter. Arrange the turnips around the duck or at one end of the platter. Skim as much fat off the braising sauce as possible; taste and season with lemon juice, salt and pepper. Carve the duck in the kitchen or at the table and serve the braising sauce in a bowl, sprinkled with parsley.

    9. BROWN DUCK STOCK: While the duck is roasting, heat 2 tablespoons of oil in a heavy 2- or 3-quart saucepan. When the oil is very hot, brown the chopped onion, carrot and celery over moderate heat, stirring occasionally for about 10 minutes, or until they are lightly colored. Add the duck neck, gizzard, heart and liver and cook, stirring frequently, until they are deep brown. Pour in 2 cups of chicken stock, bring to a boil, reduce heat and simmer partly covered for 1 hour. Strain the stock through a fine sieve into a bowl, then skim off the surface fat. There should be at least ¾ cup of stock.

    10. VARIATION I: WITH OLIVES: Simmer 2 dozen ripe green olives (often called California-style) uncovered in 1 quart of boiling water for 2 or 3 minutes. Drain. Braise them with the duck in place of the turnips.

    11. VARIATION II: WITH PEAS: Simmer 1½ pounds of shelled fresh green peas uncovered in 1 quart of boiling salted water for 5 minutes. Drain the peas in a sieve or colander and plunge them into cold water to stop their cooking. Braise them with the duck in place of the turnips.
    To serve 4
     This recipe is also available in:
    Cuisine » Europe » French
    Main Ingredient » Meat & Poultry » Duck
    Dish » Main Course


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