| 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 |
sm |
Onions. |
| 3 |
tb |
Groundnut oil. |
|
|
Salt; pepper. |
INSTRUCTIONS
1 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."
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