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Duck With Turnips

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CATEGORY CUISINE TAG YIELD
Grains Campanile 4 Servings

INGREDIENTS

1 Duck
1 c Dry white wine.
1 Sprig thyme.
1 kg Small new turnips.
5 Onions.
3 T Groundnut oil.
Salt, pepper.

INSTRUCTIONS

Season the inside of the duck. Heat the oil in a pan and brown the
duck all over. When it is nice and golden, lower the heat, cover the
pan and cook for 15 minutes.  2 Peel the onions, wash the turnips. Cut
the vegetables in two and  add to the pan. Pour in the white wine, add
the sprig of thyme. Cover  and cook over a low heat for 45 minutes.
Check seasoning and arrange  on a serving dish. Serve hot.  Campanile
tip:  Add a cup of chicken stock to the pan for a stronger-tasting
sauce.  Leon Daudet, in "Paris Vecu", describes a famous chef at work:
"You  should have seen Frederic with his lorgnette and greying
sideburns,  quite serious and imperturbable, cutting up his fat little
duck,  trussing it and flambeing it, then throwing it into the saucepan
and  preparing the sauce, seasoning it in the same way as Claude Monet
painted, with care and precision, bringing out all the different
aspects of the taste."  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 30
Calories From Fat: 15
Total Fat: 1.6g
Cholesterol: 20.4mg
Sodium: 12.6mg
Carbohydrates: 0g
Protein: 3.7g


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