Braised duck with glazed turnips

Braised duck with glazed turnips

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
1.5kg whole duckling
30g butter
1 carrot, chopped
1 stick celery, chopped
1 onion, chopped
250ml dry white wine
1 bouquet garni
salt and freshly ground black pepper
2 teaspoons cornflour

Vegetables

Quantity Ingredient
1kg small white turnips, peeled and quartered
1kg small white onions, peeled
2 tablespoons sugar
60g butter
250ml water

Method

  1. Remove excess fat from duck, empty oil glands near tail and truss bird. Heat butter in a flameproof casserole to fit the duck, put bird in and brown all over.
  2. Lift duck out and discard all but 1 tablespoon fat from casserole. Add carrot, celery and onion and cook gently until golden. Replace duck on top of vegetables and add wine, bouquet garni, salt and pepper. Cover and cook in a preheated moderately hot oven for 1½ hours.
  3. Place turnips and onions in a heavy saucepan with sugar, butter and water. Cover and cook until just tender, then remove lid and cook until liquid is reduced to a glaze, rolling vegetables to glaze them.
  4. Remove duck to a heated serving dish, remove trussing string and keep warm. Strain liquid from casserole into a saucepan, spoon fat from top and bring to the boil. Stir in cornflour mixed with a little water and, when sauce is thickened, adjust seasoning and pour into a heated gravyboat. Surround duck with glazed turnips and onions, and serve sauce separately.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again