David's Recipe for Duck with Turnips (Canard aux Navets)

The source for this easy one-dish meal seems to be a home-style French recipe, but that's about all I can find out about it.

Main Course, French

  • 2 ducks
  • 7 medium turnips, cut into eighths
  • 3 large onions, sliced into half rings
  • 1 or more chili peppers, minced
  • 2 soup spoons olive oil
  • 2 soup spoons honey
  • 1 bouquet garni
  • 1 bay leaf
  • 2 cups dry white wine
  • 2 cups boiling water
  1. Cut each duck into 16 serving-size pieces.
  2. Heat the oil in a frying pan. It will keep the duck from scorching until its own fat starts to render.
  3. Brown the duck, starting with the skin side down. Turn it occasionally, and occasionally pour off the excess fat, reserving it for some other recipe. Reserve the duck.
  4. Brown the onions over medium heat in a thin film of the fat. Reserve.
  5. Lightly brown the turnips over medium heat in a thin film of the fat.
  6. Add back the duck and the onions.
  7. Add the honey, wine, bouquet garni, bay leaf, and water.
  8. Simmer for 1/2 hour, turning occasionally.




 
  
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