Colour the duckling in butter and remove it from the pan; drain off the butter and deglaze the pan with white wine. Reduce well then add
Use the same butter to colour
When the duckling is half cooked, transfer it to a clean pan, surround with the turnips and onions and pass the cooking liquid through a fine strainer over the whole; complete the cooking in the oven.
Present the duckling on a dish surrounded by the turnips and onions.
© 1903 All rights reserved. Published by Taylor and Francis.