Ragoût de Cuisses de Canard aux Navets

Stew of duck legs with turnips

Preparation info

  • Serves


    • Difficulty


    • 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.


  • 1 tablespoon vegetable oil
  • 4 duck legs or 1 whole duck, cut in 8 pieces
  • 500 g (1 lb) onions, sliced
  • 15 g (½ oz) flour
  • 175 ml (6 fl oz) red burgundy
  • 250 ml (8 fl oz) veal or chicken stock
  • a bouquet garni
  • 2 shallots, chopped
  • 2 cloves of garlic, chopped


    In a sauté pan or shallow casserole heat the oil and sauté the duck pieces or legs, skin-side down, for 10–15 minutes until the fat is rendered. This is important if the finished dish is not to be greasy. Remove the duck and pour off all but two tablespoons of fat. Add the onions and cook until they have browned. Stir in the flour and cook for 1 minute. Add the wine, stock, bouquet garni, shallots, garlic, salt and pepper. Replace the duck, cover the pan or casserole and simmer until the duck is tender and the meat is almost falling from the bone, 1¼-1½ hours.