Ragoût de Cuisses de Canard aux Navets

Stew of duck legs with turnips

Preparation info

  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      35 min

Appears in

The Cooking of Burgundy and the Lyonnais

The Cooking of Burgundy and the Lyonnais

By Anne Willan

Published 1987

  • About

Some cooks grill duck legs to serve with the breast in recipes like Magret de Canard aux Baies de Cassis (Duck breast with blackcurrants), but I find them rather tough and prefer to cook them separately in a traditional ragoût like this one. It can be served at the same time as the breasts or on a separate occasion. Rabbit is good cooked this way too.

Ingredients

Method