Le Canard aux Navets et aux Oignons

Name: Le Canard aux Navets et aux Oignons (Duck with turnips and onions)
Yield: Serves 4
Cuisine: French
Ingredients: 125 g (4 oz) salt belly of pork, diced; 500 g (1 lb) small white turnips, peeled; 2 tablespoons duck or goose fat; salt, pepper; 24 button onions, peeled; 1 glass Muscat de Frontignan or Rivesaltes; 1 glass dry white wine; 4 tablespoons chicken stock; a little sugar; 1 tablespoon flour; bouquet garni; 2 small onions, sliced; 1 carrot, sliced; 1 tablespoon goose fat; 1.5 kg (3¼–3½ lb) duck, dressed weight

Duck with turnips and onions

Preparation info

Serves
4

Difficulty
Easy

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

The young white turnips, either long or round, which appear at the end of the winter combine beautifully with duck. The Muscat de Frontignan or Rivesaltes which flavours the sauce are local sweet fortified wines. Madeira or port would do as a substitute if necessary.

Ingredients

1.5 kg (3¼–3½ lb) duck, dressed weight
2 tablespoons duck</

Europe
France
Main course
Mediterranean
Winter

Method

Truss the duck well. You can put a thick slice of country bread well rubbed with garlic (known as a chapon) inside. Season the bird well and brown it all over in the goose or duck fat in a large frying pan.

Pour any remaining fat into a large casserole – one big enough to take the bird – and soften the pork, carrot and onion in it. Place the bird on top and pour over the wine and