Canard aux navets (Duck with turnips)

This is a speciality of Tarn and Hérault in south-west France.

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• 1600g whole duck, ideally a barbary (muscovy)
• 100 g butter, or a mixture of butter and oil
• 1 kg young baby turnips
• Salt and pepper

Method

1. In a stew pan, cook the whole duck in the butter for about an hour. Season it and turn it regularly so that it cooks evenly on all sides.
2. Meanwhile, peel the turnips and boil them whole for half-an-hour in salted water.
3. When the duck has cooked for its one hour, drain the turnips and add them to the stew pan around the duck.
4. Allow to simmer for 45 minutes or until the duck is properly cooked.
5. Serve hot.

Serving suggestions

Serve with small bowls of quince jelly. --JuliaBalbilla 08:30, 15 January 2009 (UTC)

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