Name: Canard en Cocotte aux Navets de Mon Jardin (Duck with Turnips from my Garden)
Yield: Serves 3 or 4
Cuisine: France
Ingredients: one 5-pound/2.25-kg duck; salt and pepper; 1 tablespoon vegetable oil; 1⅓ cups/375 ml. chicken broth, more if needed; 1 bouquet garni; ¾ cup/175 ml. medium-dry white wine; 1 tablespoon/15 g butter; 2 tablespoons/15 g flour; 1 tablespoon chopped fresh parsley; ¼ cup/60 ml. madeira; 1 pound/450 g small turnips, unpeeled, quartered or cut into eighths; 1 teaspoon/15 g sugar; 1 pound/450 g onions, sliced

Preparation info

Serves
3 or 4

Difficulty
Medium

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!

Ingredients

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

Method

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

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Ingredients

Method

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