Joanne Harris, Fran Warde

Canard aux Navets

Preparation info
  • Serves

    6

    • Difficulty

      Medium

    • Ready in

      1 hr 10

Appears in
The French Market
The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This simple and time-honoured combination of duck breast, smoky-sweet shallots and fresh young turnips works very well as a warming winter dish.

Ingredients

  • 6 duck breasts
  • sea salt
  • freshly ground black pepper
  • 1 tbsp

Method

Trim and season the duck breasts. Heat half the fat in a large pan, add the duck and cook over a moderate heat on each side until golden. Now reduce the heat and cook for a further 10 minutes. Peel the shallots: put them into a bowl with some boiling water for 2 minutes, then drain them and peel when cool. The skins should slip off easily.

In another large pan, heat the remaining fat. A