Canard aux Navets
From The profession of cookery, from a French point of view, 1894
Presented as published in 1894. 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 The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 71. The excerpt below is the record exactly as published.
Canard aux Navets. After having drawn and singed a duck, truss it, and then place it in a thick brown sauce to boil gently, turning it about occasionally; add a bouquet garni, coarse salt and peppercorns, and 2i6 ADDENDUM. some turnips cut neatly into sliort thick pieces. Allow it to cook from an hour and a half to two hours
Cook this with the app: pantry check, scaling, and the assistant.