Caneton Braise Aux Navets

Recipe By:
Norman
  • Currently 5.0/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5
[1]
 
submit photo Submit a Photo
  • Yield 6 Servings
  • Level Medium

A braised duckling recipe with turnips.
 

Ingredients

  • 1 duckling (about 1.5-5 kg)
  • 60 grams butter
  • 400 ml brown stock
  • 400 ml espagnole sauce
  • 450 grams turnips
  • A pinch of powdered sugar
  • 20 small onions (about 500 grams)
  • Salt and pepper to taste
Similar Recipes
More Similar Recipes ›

Directions

  1. 1. Clean duckling. Season.
  2. 2. Brown in butter. Remove. Drain off fat.
  3. 3. Swill pan with brown stock and espagnole sauce.
  4. 4. Return duck to sauce and braise gently.
  5. 5. Cut turnips into olive shapes. Peel onions.
  6. 6. Heat remaining butter. Sauté onions. Remove. Add turnips and a pinch of sugar. Sauté and glaze a nice brown.
  7. 7. When duckling is half done transfer to a casserole dish with turnips and onions.
  8. 8. Strain sauce over the whole and complete the cooking in an oven.
  9. 9. Dish with garnish of turnips and onions arranged around bird.