Braised Duck
- 2 young ducks
- 2-3 slices bacon
- 1 piece carrot
- 1 onion
- 2 cloves
- Thyme
- Parsley
- Pepper
- 1/2 cup white wine
- Turnip, cut up
- Butter
Prepare the ducks, the same as for roasting (see Roast Duck recipe.) Place in a stewpan along with the bacon, carrot, onion stuck with 2 cloves and a little thyme and parsley. Season with pepper. Cover the mixture with a broth, adding to the broth the white wine.
Place the pan over a gentle fire and allow the ducks to simmer until done, basting them frequently. When done, remove from the pan and set aside and take a deep breath where they will keep hot.
Fry the cut up turnips in butter. When nicely browned, drain the pieces and cook them until tender in the liquor in which the ducks were braised. Strain and thicken the gravy. Pour the gravy over the ducks, garnishing with the pieces of turnips.
Place the pan over a gentle fire and allow the ducks to simmer until done, basting them frequently. When done, remove from the pan and set aside and take a deep breath where they will keep hot.
Fry the cut up turnips in butter. When nicely browned, drain the pieces and cook them until tender in the liquor in which the ducks were braised. Strain and thicken the gravy. Pour the gravy over the ducks, garnishing with the pieces of turnips.
Submitted by Jul 11, 2009
15 min
30 min
45 min