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
- Cut each duck into 16 serving-size pieces.
- Heat the oil in a frying pan. It will keep the duck from scorching until its own fat starts to render.
- 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.
- Brown the onions over medium heat in a thin film of the fat. Reserve.
- Lightly brown the turnips over medium heat in a thin film of the fat.
- Add back the duck and the onions.
- Add the honey, wine, bouquet garni, bay leaf, and water.
- Simmer for 1/2 hour, turning occasionally.