Anne Willan

Canard aux Navets de Béziers

Duck with Turnips and Wine

Preparation info
  • Serves

    3–4

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Béziers is famous for the long black-skinned turnips grown near by, which are at their best with duck.

Ingredients

2–2.5-kg duck

Method

Set the oven at hot (200°C/400°F). Truss the duck. Heat the oil and butter in a casserole over a low fire and brown the duck on all sides for 20-30 minutes or until the fat beneath the skin of the duck has melted. (If the duck is very fatty, browning may take even longer.)

Remove the duck and drain all but 2