Duck with Turnips

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 1 tender duck
  • 2 tablespoons flour
  • salt and freshly ground black pepper


Prepare and truss the duck as for roasting. Dust with 1 tablespoon flour and season inside and out with salt and freshly ground black pepper. Melt the butter in a heatproof casserole; sauté duck on all sides until it is nicely browned. Remove the duck and add quartered turnips to juices in the casse