Canard Aux Navets. — Duck with Turnips
Ingredients
Directions
Prepare
Layer bacon in a stockpot and place the duck on top.
Moisten the duck with a little stock and add salt to taste.
Stew and serve
Stew the duck for 30 to 60 minutes, depending on its size and age.
Once done, drain the duck and let it simmer in the puree of turnips.
Serve the duck with some of the turnip puree.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Duck
- Is the main protein, becoming tender through slow stewing.
- Bacon
- Lends fat and savory flavor to the stockpot as the duck cooks.
- Puree of turnips
- Provides a smooth, moist base in which the duck finishes cooking.
The step that matters
Stewing the duck. Stewing gently over low, steady heat lets connective tissue break down slowly, making the meat tender. Cooking too long or too hard can dry out the meat and toughen it, so the duck should be checked as it nears the 30 to 60 minute window.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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