Yield: 4 servings
|1 cup||Dry white wine.|
|1 \N||Sprig thyme.|
|1 kilograms||Small new turnips.|
|3 tablespoons||Groundnut oil.|
|\N \N||Salt; pepper.|
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.
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.