Name: Canard aux Navets
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Serves 6
Cuisine: France
Ingredients: sea salt; 400 ml white wine; 6 duck breasts; 1 tbsp goose or duck fat or olive oil; freshly ground black pepper; 24 shallots; 2 sprigs of thyme; 1 tbsp brown sugar; 2 bay leaves; 400 g small turnips, cut into wedges; 30 g flour; 100 ml Madeira

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr 10

Appears in

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