Stewed Duck and Turnips

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

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

duck
some butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some young turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
a little powdered sugar ↝ Sugars, powdered [Sweets]
some stock
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
a bouquet of parsley ↝ Parsley, raw [Not included in a food category]
chives ↝ Chives, raw [Vegetables and Vegetable Products]
half a head of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
a bayleaf

Instructions (9)

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.
Stew the duck in this sauce.
When half cooked add the turnips.
Turn the duck from time to time, being careful not to break the turnips.
Cook slowly, and skim off all grease and serve.

Original Text

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. Stew the duck in this sauce, and when half cooked[Pg 14] add the turnips, turn the duck from time to time, being careful not to break the turnips, cook slowly, and skim off all grease and serve.

Notes

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