Caneton Braise Aux Navets

Ingredients

• the duckling
• two-thirds pint of brown stock
• as much Espagnole
• and a faggot
• one Ib. of turnips
• twenty small onions
• a large pinch of powdered sugar

Method

1. 1

   Brown the duckling well in butter, then withdraw it from the saucepan.

2. 2

   Drain away the butter, swill with a little white wine, add the brown stock, Espagnole, and faggot.

3. 3

   Return the duck to the sauce and braise gently.

4. 4

   Brown the turnips in reserved butter, sprinkle with sugar, and cook onions in butter.

5. 5

   When the duckling is half cooked, transfer it to another saucepan with turnips and onions, strain the sauce over, and complete cooking gently.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 320. The excerpt below is the record exactly as published.

CANETON BRAISE AUX NAVETS Brown the duckling well in butter, and withdraw it from the saucepan. Drain away the butter; swill with a little white wine; add two-thirds pint of brown stock, as much Espagnole, and a faggot; return the duck to this sauce, and braise gently. With the reserved butter brown one Ib. of turnips, shaped like elongated garlic-cloves, and sprinkle them with a large pinch of powdered sugar, that they may be glazed to a nice, light brown colour. Also have ready twenty small onions

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