Duck With Turnips Recipe
Personally, I think that this Duck With Turnips is the best in the world. That is why I am excited about sharing this with you. I prepare this Duck With Turnips with Poultry as the main ingredient. This Duck With Turnips as a Main Dish is a winner! I am certain both of us will be in agreement that this Duck With Turnips is truly delectable.
Ingredients
1 lb. young turnips
1 small oven ready duck
Salt
Freshly ground black pepper
Flour
2 tablespoons butter
2 teaspoons castor sugar
15 fl. oz. chicken stock
A bouquet garni
1 medium sized onion, quartered
Directions
Peel and quarter the turnips.
Place them in a saucepan.
Cover with cold water, add salt, then bring to the boil and simmer for 5 minutes.
Drain well.
Wipe the duck clean inside and out.
Rub all over with salt and pepper and dust with a little flour.
In a heavy casserole large enough to take the duck and turnips comfortably, heat the butter.
Brown the duck thoroughly on all sides, then lift it out of the casserole and keep warm.
Now put the drained turnips into the casserole, sprinkle them with sugar and saute for 3-4 minutes or until lightly coloured, then lift them out of the casserole and set aside for later use.
Blend 1 tablespoon of flour into the fat left in the casserole, cook for 2-3 minutes, then gradually add the chicken stock, stirring constantly.
Bring to the boil, stirring.
Add the bouquet garni and quartered onion, and season to taste with salt and pepper.
Return the duck to the casserole and spoon the sauce over the top.
Cover tightly and simmer very gently for 1 1/2 hours, turning the duck occasionally so that it cooks evenly.
Add the sauteed turnips to the casserole and continue to simmer for a further 30-40 minutes, or until both the duck and turnips are tender.
When cooked, transfer the duck to a heated serving dish; surround with the turnips and keep hot.
Skim the sauce if necessary, then boil briskly for about 12 minutes or until reduced to nearly one-third the original quantity.
Strain a little sauce over the duck and turnips and serve the rest in a sauce-boat.
Place them in a saucepan.
Cover with cold water, add salt, then bring to the boil and simmer for 5 minutes.
Drain well.
Wipe the duck clean inside and out.
Rub all over with salt and pepper and dust with a little flour.
In a heavy casserole large enough to take the duck and turnips comfortably, heat the butter.
Brown the duck thoroughly on all sides, then lift it out of the casserole and keep warm.
Now put the drained turnips into the casserole, sprinkle them with sugar and saute for 3-4 minutes or until lightly coloured, then lift them out of the casserole and set aside for later use.
Blend 1 tablespoon of flour into the fat left in the casserole, cook for 2-3 minutes, then gradually add the chicken stock, stirring constantly.
Bring to the boil, stirring.
Add the bouquet garni and quartered onion, and season to taste with salt and pepper.
Return the duck to the casserole and spoon the sauce over the top.
Cover tightly and simmer very gently for 1 1/2 hours, turning the duck occasionally so that it cooks evenly.
Add the sauteed turnips to the casserole and continue to simmer for a further 30-40 minutes, or until both the duck and turnips are tender.
When cooked, transfer the duck to a heated serving dish; surround with the turnips and keep hot.
Skim the sauce if necessary, then boil briskly for about 12 minutes or until reduced to nearly one-third the original quantity.
Strain a little sauce over the duck and turnips and serve the rest in a sauce-boat.
