Name: Duck with Turnip
Cuisine: Italy
Ingredients: 90 ml defrutum; 2 tbsp white wine vinegar; defrutum/vinegar/fish sauce to taste; a large pinch of ground asafoetida, or ½ tsp of the powder (optional); 400 ml cooking liquor as stock; cornflour to thicken; small handful fresh coriander; 2 tbsp fish sauce; 3 tbsp olive oil; 300 g baby turnips, trimmed; 1 small duck with giblets; ½ small leek; 200 ml white wine; 1 tsp black peppercorns; 2 tsp cumin; 4 tsp coriander seeds

Preparation info

Difficulty
Medium

Appears in

Cooking Apicius

By Sally Grainger

Published 2006

About

There is a traditional French duck recipe very similar to this save that the sauce is made with sherry instead of defrutum and the turnips are cooked separately. Otherwise, the recipe seems not to have changed much in 2,000 years.

Ingredients

1 small duck with giblets
300 g baby turnips, trimmed
3 tbsp

Method

Trim the duck and remove the wings. Place in a large pan of water and bring to the boil. Trim the turnips, peel if necessary, and bring them to the boil in a separate pan of salted water. Drain, refresh under cold running water, and reserve. Simmer the duck for 1 hour and then remove and dry the bird. Put the giblets (not the liver) and the wings into the pan of duck stock and continue to cook.