| How To Cook: |
|
|
1. Brown duck on all sides in a casserole dish. Put in the onions and sliced carrots, browning them also.
|
2. Pour in the liquor and all the stock with salt and pepper. Place in a moderate oven 350°F and baste frequently.
|
3. When duck is ready, keep it warm.
|
4. Strain the liquid, remove vegetables and reduce the sauce.
|
5. Serve with the young turnips which have been cooked whilst duck was braising.
|
6. Blanch the turnips first, then saute in butter.
|
