Canard en Cocotte aux Navets de Mon Jardin

Duck with Turnips from my Garden

Preparation info

  • Serves

    3 or 4

    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

We get a nice little crop of purple-skinned, zesty turnips in the spring, just right with a rich, plump duck. Cooked in a casserole like this, the bird emerges well-done with a dark, Madeira-tinged sauce, just the way I like it!


  • one 5-pound/2.25-kg duck
  • salt and pepper
  • 1


Heat the oven to 400°F/200°C. Wipe the duck inside and out with paper towels, sprinkle with salt and pepper, and truss it. Prick it all over with a fork so the fat can escape. Heat the oil and butter in a flameproof casserole over medium heat. Add the duck and brown it on all sides, taking at least 20 to 25 minutes or longer if necessary so the fat under the skin is melted. (You can expect anyt