Canetons aux Navets (Ducks with Turnips)

Ingredients

• a piece of buttered paper
• each duckling
• about thirty-five minutes
• sprinkled with salt
• thick gravy
• turnips
• a little caster sugar
• pepper and salt

Method

1. 1

   Tie a piece of buttered paper over the breast of each duckling and roast at a moderate fire for about thirty-five minutes according to their size.

2. 2

   Baste them frequently and remove the paper five or ten minutes before the birds are done, when they should be sprinkled with salt.

3. 3

   Serve with thick gravy in a sauceboat, which may be made from the necks, giblets, and trimmings of the ducks, and arrange round the dish small heaps of turnips cooked as follows: Peel some turnips, cut them into the shape of olives, blanch them for five minutes, then fry them with some butter and a little caster sugar till they are a golden color; season them with pepper and salt, moisten them with gravy, and let them stew very gently till quite tender.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 20. The excerpt below is the record exactly as published.

Canetons aux Navets (Ducks with Turnips). — Tie a piece of buttered paper over the breast of each duckling and roast at a moderate fire for about thirty-five minutes according to their size. Baste them frequently and remove the paper five or ten minutes before the birds are done, when they should be sprinkled with salt. Serve with thick gravy in a sauceboat, which may be made from the necks, giblets, and trimmings of the ducks, and arrange round the dish small heaps of turnips cooked as follows : Peel some turnips, cut them into the shape of olives, blanch them for five minutes, then fry them with some butter and a little caster sugar till they are a golden colour ; season them with pepper and salt

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