Duck with Turnips

Ingredients

• two ducks
• a sliced onion
• a sliced carrot
• two pieces of larding pork
• three bay-leaves
• three branches of thyme
• two cloves of garlic
• four parsley-roots
• three cloves
• three peppercorns
• a pinch of salt
• a claret-glass of white wine
• sufficient quantity for eight people

Method

1. 1

   Prepare ducks as before.

2. 2

   In a saucepan, place onion, carrot, larding pork, bay leaves, thyme, garlic, parsley roots, cloves, peppercorns, and salt.

3. 3

   Place ducks on top, moisten with consomme and white wine, and boil gently for an hour.

4. 4

   Cook turnips in lard, then mix with Spanish sauce and serve with ducks.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 50. The excerpt below is the record exactly as published.

Duck with Turnips. Prepare two ducks II2 FRENCH DISHES. as the foregoing. Put in a saucepan a sliced onion and carrot, two pieces of larding pork, three bay- leaves, three branches of thyme, two cloves of gar- lic, four parsley-roots, three cloves, three pepper- corns, and a pinch of salt. Place your ducks on top, moisten them with sufficient consomme (Art. i) to barely cover them, and a claret-glass of white wine. Boil very gently for an hour. Pare some turnips, cut them round and small, in sufficient quantity for eight people

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