Canard braise aux Chavets

Ingredients

• 1 large duck
• 6 rashers of bacon
• 1 onion, sliced
• 1 carrot, sliced
• 3 slices of lemon
• a small bunch of herbs (bouquet garni)
• 1 glass of white wine
• 4 medium-sized young turnips
• ½ pint demi-glace sauce (No. 237)
• 2 oz. butter
• 1 gill rich gravy
• salt
• pepper

Method

1. 1

   Truss the duck ready for braising.

2. 2

   Line a braising-pan with bacon, sliced onion, carrot, and lemon; place the duck on this, season with salt and pepper, add the bouquet of herbs, moisten with wine, and cover with a sunken lid.

3. 3

   Cook for 40 minutes, basting occasionally.

4. 4

   When half done, add the sauce and continue cooking until the duck is tender.

5. 5

   Peel and quarter the turnips, blanch in salted water, drain, and fry in butter.

6. 6

   Pour off the butter, add gravy, season, and simmer until done.

7. 7

   Untruss the duck, place it on a hot dish, strain the sauce, reduce it, and pour around the dish with turnips.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 359. The excerpt below is the record exactly as published.

Canard braise aux JShavets. — 1 large duck, 6 rashers of bacon, 1 onion, sliced, 1 carrot, sliced, 3 slices of lemon, a small bunch of herbs (bouquet garni), 1 glass of white wine , 4 medium-sized young turnips, % pint demi- glace sauce (No. 237), 2 oz. butter, 1 gill rich gravy, salt and pepper

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