Stewed Ducks With Turnips

Salmi de Canards aux Navets

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pair of Ducks
  • 6 Turnips, Peeled
  • A Tablespoonful of Butter
  • 2 Onions, Chopped Fine
  • A Square Inch of Ham, Minced Very Fine
  • A Bay Leaf
  • A Tablespoonful of Flour
  • Salt and Pepper to Taste
  • A Clove of Garlic
  • 3 Sprigs Each of Thyme and Parsley


This is one of the most delightful ways of cooking Wild Ducks. The Turnip blends well with the flavor of the Wild Ducks, and a nicer way of serving this vegetable in combination does not exist. Clean the Ducks and cut into pieces at the joints. Put a tablespoonful of butter into the pot, and as it melts add the onions, chopped fine. Let this brown, and then add the pieces of Duck. Let them brown, and add the minced ham. Immediately after add the Turnips, sliced or cut in quarters, a tablespoonful of sifted flour. Stir well, let the flour brown slightly, and add the minced thyme, parsley and bay leaf, and one clove of garlic, minced very fine. Stir well again, and let it smother for about fifteen minutes, stirring frequently, so that it will not burn. Then add water almost sufficient to cover the Ducks, and stir well. Cover tight, and let the mixture smother for a half hour longer. You will have one of the nicest dishes that ever graced a table.