Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Duck with Turnips (Canard Aux Navets)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1.8 kg/4 lb duck salt and freshly ground black pepper 1 tablespoon olive oil
1-1/2 tablespoon plain flour 125 ml/4 fl oz dry white wine 225 ml/8 fl oz chicken stock
bouquet garni (2 sprigs each thyme and parsley and 1 bay leaf, tied together) 8 baby onions, peeled
6 small white turnips, peeled and quartered 2 tablespoons muscat wine 1 tablespoon finely chopped parsley



1 Preheat the oven to 200 C/400F/gas mark 6. Season the duck cavity with salt and pepper. Tuck the wings underneath and secure the neck skin with a skewer. Prick the skin all over with a fine skewer or fork. Heat the oil in a heavy-based flameproof casserole, add the duck and brown all over until the fat is released. Remove the duck to a plate, drain and reserve all but 2 tablespoons of fat from the casserole. Sprinkle the flour into the casserole and cook, stirring often, until golden brown. Pour in the white wine and stock and stir until the sauce bubbles. Add the bouquet garni and salt and pepper to taste. Return the duck to the casserole, cover and bake for 40 minutes.
2 Heat 2 tablespoons of the reserved duck fat in a large frying pan. Add the onions and cook over a medium-high heat until lightly browned. Remove with a slotted spoon. Add the turnips, sprinkle with sugar and cook to caramelise. Place the turnips and onions around the duck in the casserole, spooning the sauce over them. Cover and bake for 20 minutes. Remove the lid and bake, uncovered, for another 15 minutes, until the duck is tender.
3 Remove the duck to a warm serving platter. Lift out the turnips and onions with a slotted spoon and arrange around the duck. Discard the bouquet garni. Cover the duck with a tent of foil and keep warm.
4 Skim the fat from the sauce. Place the casserole on the stove-top and bring the sauce to the boil over a medium heat. Adjust the seasoning and stir in the muscat wine. Strain into a sauceboat and serve with the duck. Sprinkle parsley over the vegetables before serving.

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