Duck and Turnips

Name: Duck and Turnips
Ingredients: 4 or 3 ducks, cut in 2-inch cubes; 1 cup celery, chopped; 1 TBS. garlic, chopped; 3 cups onions, chopped; 1 cup bell pepper, chopped; 1 cup green onions, chopped; 1 cup parsley, chopped; 4 to 6 cups water; 3 cups dry white wine; 1 TBS. Lea & Perrins Worcestershire sauce; 1 TBS. soy sauce; ½ tsp. Peychaud’s bitters; 1 tsp. dried mint, crushed; Salt; 1 TBS. Louisiana hot sauce; 8 cups turnips, chopped; 1 lemon, chopped fine; 1 cup plain flour; ½ cup olive oil or cooking oil; ½ cup olive oil or cooking oil

Preparation info

Difficulty
Easy

Appears in

The Justin Wilson Gourmet and Gourmand Cookbook

By Justin Wilson

Published 1984

About

Ingredients

4 or 3 ducks, cut in 2-inch cubes
1 cup celery, chopped
1 TBS.

Main course

Method

Brown off ducks and put in a pot big enough to cook the whole dish. Make a roux with the flour and oil. After the roux is made, stir in the chopped onions, celery, and bell pepper and cook until the vegetables are clear. Add the water, wine, and other seasonings. Pour this over the ducks and turnips. Cook 4 to 6 hours over a low fire.