Braised Duck à la Nivernaise

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (12)

for braising the duck

slices of bacon ↝ Beef, bacon, cooked [Bacon]
the duck
bouquet of parsley, carrots, thyme, and bay leaves ↝ Parsley, raw [Not included in a food category]
bouquet of parsley, carrots, thyme, and bay leaves ↝ Carrots, raw [Vegetables and Vegetable Products]
bouquet of parsley, carrots, thyme, and bay leaves ↝ Thyme, fresh [Spices and Herbs]
bouquet of parsley, carrots, thyme, and bay leaves ↝ Spices, bay leaf [Spices and Herbs]
stock
the same quantity of claret

for garnish

some turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
brown thickening
a little stock

Instructions (6)

Line a braisingpan with slices of bacon.
Add the duck, cover it with bacon, and season with a bouquet of parsley, carrots, thyme, and bay leaves.
Moisten with stock and the same quantity of claret.
Fix the lid very tightly on the pan, and simmer over a slow fire, with hot coals on the lid of the stewpan.
Cut up some turnips into balls, cook them in butter till brown, drain and simmer in brown thickening, moistened with a little stock.
When the duck is cooked, dish up, and garnish with the turnips.

Original Text

Braised Duck à la Nivernaise.

Line a braisingpan with slices of bacon, add the duck, cover it with bacon, and season with a bouquet of parsley, carrots, thyme, and bay leaves; moisten with stock and the same quantity of claret; fix the lid very tightly on the pan, and simmer over a slow fire, with hot coals on the lid of the stewpan. Cut up some turnips into balls, cook them in butter till brown, drain and simmer in brown thickening, moistened with a little stock. When the duck is cooked, dish up, and garnish with the turnips.

Notes

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