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Caneton Poele Aux Navets Recipe

2 years ago

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 CANETON POÊLÉ AUX NAVETS [Casserole-roasted Duck with Turnips]
In casserole roasting, the duck is browned on all sides, then set to roast in a covered casserole. Cooked in its own steam, the duck’s flesh becomes wonderfully tender, and the layer of subcutaneous fat is even more effectively dissolved than by roasting. The turnips, which finish their cooking with the duck absorbing cooking juices, are particularly succulent. No other vegetable is necessary, but you could serve green peas or broccoli. A red Bordeaux, Beaujolais, or Côtes du Rhône would be the choice of wines.
Caneton Poele Aux Navets Recipe
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Cook Time 40 minutes
Servings
MetricUS Imperial
Ingredients
Cook Time 40 minutes
Servings
MetricUS Imperial
Ingredients
Caneton Poele Aux Navets Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Season the inside of the duck with salt and pepper, truss it, prick the skin around the thighs, back, and lower part of the breast. Dry it thoroughly. Brown it slowly on all sides in hot fat in the casserole—as for browning a chicken.
  2. Pour out the browning fat. Salt the duck and place it breast up in the casserole. Add the herb bouquet, cover the hot casserole, and place it in the middle level of the preheated oven. Roast for 50 to 60 minutes, regulating heat so the duck is always making quiet cooking noises. Basting is not necessary.
  3. While the duck is cooking, prepare the turnips: Peel them and cut into large olive shapes about 1¾ inches long, or into ¾-inch dice. Drop into boiling, salted water, and boil slowly for 5 minutes. Drain.
  4. After the duck has roasted for 50 to 60 minutes, or 30 to 40 minutes before the end of its estimated cooking time, degrease casserole with bulb baster. Arrange the turnips around the duck, cover the casserole, and return it to the oven. Baste turnips occasionally with the juices in the casserole.
  5. The duck is done when its juices run a pale rose for medium rare, or a clear yellow for well done.
  6. Drain the duck, discard trussing strings, and place it on a hot platter. Remove the turnips with a slotted spoon, arrange them around the duck, and decorate with parsley. Degrease the cooking juices, correct seasoning, pour into a warmed sauceboat, and serve.
  7. (*) AHEAD-OF-TIME NOTE
  8. The duck, turnips, and degreased cooking juices can be returned to the hot casserole. Set the cover askew, and keep it warm for 30 minutes in the turned-off hot oven, or over barely simmering water.

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