Duck with Turnips

Name: Duck with Turnips (Canard aux navets)
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: Nutmeg; 2 lb. (900 g) turnips; Generous ¾ cup (200 ml) crème fraîche or heavy cream; Generous ¾ cup (200 ml) crème fraîche or heavy cream; 1 egg yolk; Salt and pepper; 1 pinch four-spice mixture or allspice; 1 pinch four-spice mixture or allspice; 5 teaspoons (25 g) softened butter, broken into 5 pieces, plus butter for pans; 1 tablespoon cognac; 3 lb. (1.4 kg) duck with liver, heart, and lungs; 3 lb. (1.4 kg) duck with liver, heart, and lungs; 1 sprig parsley, leaves only; 4 ½ oz. (125 g) salt pork; 3 lb. (1.4 kg) duck with liver, heart, and lungs; 1 cup (40 g) coarsely crumbled dry or stale toast (or melba toast); 1 sprig thyme, leaves only; ½ bay leaf, crushed; Salt and pepper; 3 small shallots; 3 duck or chicken livers; 3 duck or chicken livers; 1 cup (40 g) coarsely crumbled dry or stale toast (or melba toast)

Canard aux navets

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 15

Appears in

Paul Bocuse

By Paul Bocuse

Published 2014

About

Ingredients

3 lb. (1.4 kg) duck with liver, heart, and lungs
1

Main course
Gluten-free

Method

Prepare the duck for roasting and season; save the heart, liver, and lungs for the sauce. Preheat the oven to 425°F (210°C).

Wash the parsley, remove the stems and keep only the leaves.

Remove the rind from the salt pork. Peel the shallots, and roughly chop two shallots