Stewed Duck and Turnips

Ingredients

• the duck
• some young turnips
• a little powdered sugar
• some stock
• a bouquet of parsley, chives, half a head of garlic, and a bayleaf

Method

1. 1

   Brown the duck in butter, peel and cut turnips into equal sizes, brown in the same butter, stir in sugar, reduce stock to a thin brown sauce, season, and stew duck in this sauce.

2. 2

   When half cooked, add turnips, turn duck, cook slowly, skim off grease, and serve.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 6. The excerpt below is the record exactly as published.

Stewed Duck and Turnips. Brown the duck in a stewpan with some 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 a bayleaf

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