Ragoût de Cuisses de Canard aux Navets

Ragoût of Duck Legs with Turnips

Preparation info

  • Serves


    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About


Here is a simple alternative to Confit de Canard for using the duck legs that are often left over when magrets are cut from the carcass of a duck.

Follow the recipe for Canard en Cocotte aux Navets, substituting 4 duck legs