Braised Duckling with Turnips

Ingredients

• Duck
• three ounces of butter
• twenty or thirty pieces of turnip
• a teaspoonful of powdered loaf sugar
• a tablespoonful of flour
• about a pint of stock
• season with salt and pepper
• a small bouquet garni

Method

1. 1

   Prepare a young duck and put it into a stewpan with butter.

2. 2

   Cook till the duck is brown.

3. 3

   Remove it and cook turnips until they begin to brown.

4. 4

   Sprinkle with sugar, let them remain for two minutes, then stir in flour and mix.

5. 5

   Gradually add stock, season, and add the duck and turnips.

6. 6

   Turn the duck occasionally and serve after removing the bouquet garni.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 118. The excerpt below is the record exactly as published.

BRAISED DUCKLING WITH TURNIPS. Ingredients. Duck. Butter. Stock. Bouquet garni. Turnips. Sugar. Flour. 1. Prepare a young duck and put it into a stewpan with three ounces of butter. 2. Cook till the duck is of a nice brown all over. 3. Remove it from the stewpan on to a dish. 4. Put into the same putter twenty or thirty pieces of turnip cut into size of marbles with a cutter. 5. Cook till they begin to brown. 6. Sprinkle over them a teaspoonful of powdered loaf 2 70 Buck-master s Cookery. sugar. 7. Let them remain two minutes. 8. Remove the pieces of turnip from the stewpan into a basin 9. Stir in a tablespoonful of flour, and thoroughly mix. 10. For a moderate-sized duck add gradually about a pint of stock, season with salt and pepper and a small bouquet garni

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