Duck Braised with Turnips and Shallots
- Total Time
- 3 hours
- Rating
- Comments
- Read comments
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Ingredients
- 15-pound duck, cut up, backbone and wing tips removed
- Salt and freshly ground black pepper
- 8shallots (about 10 ounces), peeled
- 6medium-size white turnips (about 1 pound), trimmed, peeled and quartered
- ½cup dry red wine
- 8cloves garlic
- ¾cup well-seasoned duck, veal or chicken stock
- 5sprigs fresh thyme
Nutritional analysis per serving (4 servings)
1780 calories; 161 grams fat; 54 grams saturated fat; 0 grams trans fat; 77 grams monounsaturated fat; 21 grams polyunsaturated fat; 23 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 51 grams protein; 1949 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim excess fat from duck and reserve. Season flesh side with salt and pepper. Place a 4-quart oven-proof casserole over medium-high heat, and put a 2-inch piece of fat in casserole; when fat starts to render, remove it. Add duck pieces, skin side down, and sear without turning until skin is golden brown. Do not crowd duck; add pieces a few at a time. When duck is seared discard all but a thin film of the fat in the pot.
- Step 2
Heat oven to 325 degrees. Place shallots and turnips in casserole and sear, turning gently, over medium heat until golden. Remove to a dish and season with salt and pepper. Pour wine into casserole and simmer briefly, scraping bottom of pan. Add garlic and stock. Return duck to casserole, skin side up. Add thyme, cover and bake 45 minutes.
- Step 3
Remove casserole from oven. Remove duck. Skim excess fat from casserole. Place shallots and turnips in casserole, place duck pieces on top of vegetables, cover and bake 1 hour.
- Step 4
Remove duck from casserole and skim excess fat from sauce. Season to taste with salt and pepper. Return duck to casserole. Just before serving, reheat briefly on top of stove.
Private Notes
Comments
Needed to use turnips from CSA basket. I cut up the duck the day before to use the wings/back/neck to make stock. I followed the recipe as provided and it's delicious. It's a keeper.
I wonder how one is to cut up a duck. I ended up with legs, breasts, and wings, which seemed to work out well. Should one find oneself without turnips, new potatoes braised well in their stead.
When a classic recipe sails over the NYTs commentators unscathed, it and Florance Ffabricant deserve a special accolade. I tempt anyone to fiddle with it beyond the printed page.
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