Wild Duck with Turnips

Preparation info

  • Serves


    • Difficulty


Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About


  • 2 mallard, trussed
  • 1 tablespoon oil
  • 25 g (1


Heat the oil with 1 tablespoon of butter in a casserole and over a gentle heat slowly brown the ducks on all sides. This will take about 15 minutes. Remove the ducks and pour away all but 2 tablespoons of the fat. Add the flour to the pan and stir, always over a gentle heat, until the flour lightly browns. Don’t allow it to burn. Stir in the stock, bouquet garni, pepper and salt if the stock wa