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Stéphane Reynaud

Canard aux Navets et Autres Légumes

Duck with Turnips and Other Vegetables

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Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      1 hr 10

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Wild duck 1
  • Turnips 6
  • Green tomatoes 6
  • Small red capsicums

Method

  1. Remove the innards of the duck, reserving the liver and heart. Roughly chop the garlic and peeled onions, and the liver and heart.
  2. Stuff the duck with this mixture, add the aromatic herbs, drizzle generously with olive oil and season.
  3. Place the duck in a roasting tin. Roast at

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