Canard aux Navets

Preparation info
  • Serves


    • Difficulty


Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About


  • duck
  • canard aux olives
  • young turnips
  • boiling water
  • two ounces of butter


Braise the duck in exactly the same way as for canard aux olives, but instead of the olives prepare some young turnips, by trimming them neatly, blanching them for 8 minutes in boiling water, and sautéing them in a covered pan with two ounces of butter. In order that they may acquire a golden colour, a little<