Braised Duck la Nivernaise

Ingredients

• the duck
• slices of bacon
• a bouquet of parsley, carrots, thyme, and bay leaves
• moisten with stock
• the same quantity of claret
• some turnips

Method

1. 1

   Line a braising pan with slices of bacon, add the duck, cover it with bacon, and season with a bouquet of parsley, carrots, thyme, and bay leaves.

2. 2

   Moisten with stock and claret, fix the lid tightly, and simmer over a slow fire with hot coals on the lid.

3. 3

   Cut turnips into balls, cook in butter till brown, drain, and simmer in brown thickening moistened with stock.

4. 4

   When the duck is cooked, dish up and garnish with the turnips.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 5. The excerpt below is the record exactly as published.

Braised Duck la Nivernaise. Line a braisingpan with sHces of bacon, add the duck, cover it with bacon, and season with a bouquet of parsley, carrots, thyme, and bay leaves ; moisten with stock and the same quantity of claret ; fix the lid very tightly on the pan, and simmer over a slow fire, with hot coals on the lid of the stewpan. Cut up some turnips

Cook this with the app: pantry check, scaling, and the assistant.