Canard Aux Navets

Name: Canard Aux Navets (Duck with Turnips)
Yield: Serves 4
Cuisine: France
Ingredients: 2 tablespoons butter; A bouquet garni (1 bay leaf, 1 thyme sprig, and 1 celery sprig, tied together); 2 tablespoons flour; 2 tablespoons salt pork, finely chopped, or lacking that, lard or butter; 1 pound white turnips, peeled and cut in the shape of olives; Pepper; One 4½-pound duck; 2 cups chicken stock

Duck with Turnips

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Canon of Vegetables

By Raymond Sokolov

Published 2007

About

Ingredients

One 4½-pound duck
1 pound white turnips, peeled and cut in the shape of olives</

Europe
France
Main course
Mediterranean

Method

Take a high-sided pot just large enough to hold the duck, the turnips, and the stock so that the stock covers the turnips. Drain the duck and the turnips, and reserve the stock.
Melt the chopped salt pork (or lard or butter) in the pot. Add the duck and cook over low-medium heat for about 20 minutes, turning the duck from time to time, while it turns a rich gol