Braised duck and turnips
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Ensure the lid is tight to retain moisture.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 76. The excerpt below is the record exactly as published.
Braised duck and turnips. Quenelles frites. Fried quenelles. Gigot d'agneau rôti, Roast leg of lamb. Haricots panachés, French beans and haricots à la maître d’hôtel. Omelette aux cerises. Cherry omelet. Braised duck and turnips. Pluck, singe, and draw your duck ; line a braising-pan with slices of bacon, add the duck, cover it with bacon, and season with a bouquet of parsley, carrots, slices of parsnip, thyme, laurel leaves, and a pinch of grated nutmeg ; moisten with either stock or water, and the same quantity of white wine, fix the lid very tight on to the pan, and simmer over a slow fire, with hot coals on the lid; cut up some turnips
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