Stewed Duck and Turnips

Ingredients

• your duck
• some fresh butter
• some young turnips
• a little powdered sugar
• some stock
• seasoned with salt
• seasoned with pepper
• a bouquet of parsley, chives
• half a head of garlic
• laurel leaves

Method

1. 1

   Truss and brown the duck in butter, peel and cut turnips into equal sizes and brown in the same butter.

2. 2

   Stir in powdered sugar, reduce stock to a thin brown sauce, season, and stew the duck in this sauce.

3. 3

   When half cooked, add turnips, turn the duck occasionally, and cook over a slow fire.

4. 4

   Clear the sauce of grease and serve.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 24. The excerpt below is the record exactly as published.

Stewed duck and turnips. Truss your duck and brown in a stew-pan with some fresh butter, peel and cut some young turnips into equal sizes and brown in the same butter, stir in a little powdered sugar. Reduce some stock to a thin brown sauce, season with salt, pepper, a bouquet of parsley, chives, half a head of garlic, and laurel leaves, stew the duck in this sauce, and when half cooked add the turnips, turn the duck from time to time, and be careful not to break the turnips, cook over a slow fire. Clear the sauce of all grease, and serve. Orange fritters. Peel your oranges, cut them into quarters, remove the pips, and cover with powdered sugar; dip into batter (see 13th, of November) and fry in boiling lard, drain and dish up, sprinkled with powdered sugar. 50 - THE 366 BILLS OF FARE. FEBRUARY 10. Potage aux pâtes d'Italie, Clear soup with Italian paste. .… Rougets en caisse. Red mullet in cases. Bœuf braisé garni de pommes de Braiïsed beef and fried potatoes. terre frites. Poularde rôtie. Roast fowl. Choux de Bruxelles sautés. Brussels sprouts with butter. Pommes au beurre. Stewed apples. Brill à la Conti. Skin and clean a fresh brill, cut several slits down the back, simmer over a slow fire until cooked, in a tumblerful of olive oil, half a tumbler of stock, the same quantity of white wine, salt, pepper, and chopped herbs; drain, and dish up. Reduce two tumblersful of stock to half that quantity, season with a pinch of finely-chopped parsley, and pour over the brill. Stewed apples. Peel some fine cooking apples, scoop out the cores and stew in syrup until three parts cooked, drain and leave until cold. Boil the same quantity of apples in sugar and water, seasoned with lemon peel, a stick of cinnamon, and fresh butter, when quite soft, mash up into a thick marmalade, pour into a deep dish, spread a layer of jam over it and place the apples on the top, fill them with fresh butter; sprinkle well with powdered sugar, and brown in the oven. Before serving, garnish the centre of each apple, with either a dried cherry or some jam. É Lobster butter. Pound the spawn of a lobster with some fresh butter, if you have not enough spawn use alittle of the red skin ofthe meat as the butter must be of a good red colour, pass through a fine hair sieve, and serve. THE 366 BILLS OF FARE. Ne” FEBRUARY 20. MENU EN MAIGRE. BILL OF FARE FOR FAST DAY. Potage purée de navets à la crème. Purée of turnips with cream. Barbue marinée. Baked brill. Bouchées de homard à la béchamel. Lobster patties à la béchamel. Pilets rôtis. Roast pintail. Artichauts à l’italienne. Aïtichokes à l’Italienne. Gâteau aux amandes. Almond cake, Baked brill. Clean your brill, make several deep cuts across the back, and soak for two hours in olive oil, seasoned with salt

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