Crunchy Roast Duck with Turnips

Preparation info

  • Serves

    6

    • Difficulty

      Medium

    • Ready in

      1 hr 35

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

The meat content of a whole duck is low, which is why breasts (magrets) are so popular, while legs are an economical way to produce a delicious meal. Many different varieties of duck are cooked in France. The renowned breeds are Barbary, which are raised in the wild and have a gentle musky flavour, Nantes (or Challens, named after the marshland area where the duck lives), which has a delicately flavoured flesh, and Rouen, the most well-known, which has an exceptionally fine flesh and a special flavour because it is killed in such a way (smothering) that the blood remains in the muscles.

Ingredients

    Method