Title: Wild Duck with Turnips (Canard Sauvage Aux Na
Categories: Fruit Poultry Game
Yield: 4 Servings

KEYWORDS: VINEGAR, WILD GAME
		Serves 4
SOURCE: WILD GAME COOKING

Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3 First published in Great Britain in 1988 by: Rosendale Press Ltd, 140 Rosendale Road London SE21 8LG METRIC/IMPERIAL U.S. 2 young mallard 2 fine sea salt and freshly ground black pepper 75 ml/5 tbsp sunflower oil 5 tbsp 2 small apples 2 300 ml/1/2 pint chicken stock 1 1/4 cups 2 wineglasses white wine 2 wineglasses 700 g/1 1/2 lb turnips 1 1/2 lb 12 medium shallots 12 25 ml/1 1/2 tbsp icing (confectioners') sugar 1 1/2 tbsp 15 ml/1 tbsp white wine vinegar 1 tbsp red currant jelly, optional mustard and cress, to garnish This is a recipe given by a dear friend from the Jura region of France. She has often cooked it for us, using Barbary duck- but we have varied it with mallard and found it worked well. Be sure you buy young birds and use very small round turnips. The flavour of large old turnips is too strong and will overwhelm the dish. Preheat the oven to 230-C/450-F/Mark 8. Season the cavities of the birds with salt and pepper and brown them in 30 ml/2 tbsp of oil. Put an apple inside each duck, and tuck in the tail ends. Place them in a roasting pan and pour in the stock and white wine. Roast for 20-30 minutes, basting frequently. Meanwhile, blanch the turnips in a little boiling water. Drain and reserve. Blanch the shallots, drain and reserve. Heat the remaining oil in a small pan and add the sugar and turnips. Cook over a medium heat until the turnips start to brown and caramelise. This should take 10-15 minutes, depending on the size of the turnips. Add the shallots and continue cooking until both vegetables are browned and tender. Sprinkle with the vinegar - in a few minutes it will vapourise ~ then remove from the heat and keep warm. When the ducks are cooked, remove from the roasting pan and place on a hot serving dish. Surround with the vegetables and keep hot. Reduce the stock in the roasting pan a little, taste and adjust seasoning and, if desired, add some redcurrant jelly. Sprinkle the ducks with mustard and cress and serve, with the sauce separately.

Submitted By SALLIE KREBS

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