Name: Duck with glazed young turnips
Yield: To Serve Three-Four
Cuisine: United Kingdom
Ingredients: 1 shallot or small onion; 25 g (1 oz) butter; 1 dessertspoon sugar; 12 small young turnips; 275 ml (½ pint) stock made with duck giblets; 1 large glass dry white wine; 1 duck weighing 2 kg (4½ lb); salt and pepper; 1 bunch herbs – parsley, thyme and marjoram

Preparation info

To Serve
Three-Four

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

This is a very ancient combination, the Romans served both duck and crane with turnips and in Elizabethan times older birds were often served boiled with turnips. Now we prefer to eat young crisp-skinned roast duck with young turnips glazed to a beautiful bronze in sugar and butter.

Ingredients

1 duck weighing 2 kg (4½ lb)
salt and pepper

Europe
United Kingdom
Italy
Rome
Main course
Gluten-free

Method

Put the duck, salted inside and out, in the roasting pan. Slip the herbs inside it and place the sliced shallot in the pan with the duck. Pour in the glass of white wine and put the duck in a fairly hot oven 200°C, 400°F, Gas Mark 6 for hours. Every now and then baste the duck with the wine and prick its skin here and there with a fork or cocktail stick to allow the fat to escape. It will becom

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Ingredients

Method

Part of