3458 Caneton Braise aux Navets

Braised Duckling with Turnips

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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 3 dl (½ pt or U.S. cups) each of Sauce Espagnole and Brown Bouillon and a Bouquet garni; replace the duckling and braise gently.

Use the same butter to colour 400 g (15 oz) elongated olive-shaped pieces of turnip, adding a good pinch of sugar to glaze them. Also half cook 20 button onions in butter.

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.