Braised Duck With Turnips And Red Wine

Ingredients

• 1 duck
• slices of bacon
• bouquet garni (parsley, carrots, thyme, bay leaves)
• stock
• claret (red wine)
• turnips
• butter
• brown thickening (roux or reduction)
• salt and pepper

Method

1. 1 Line a braising pan with bacon slices. Place the duck inside, cover with more bacon, and season with a bouquet garni of parsley, carrots, thyme, and bay leaves.
2. 2 Moisten the duck with stock and an equal amount of claret. Cover tightly and simmer over low heat with hot coals on the lid for about 1.5 hours until tender.
3. 3 While the duck cooks, cut turnips into balls. Brown them in butter, then simmer in brown thickening moistened with a little stock until tender.
4. 4 Remove the duck from the pan. Dish it up and garnish with the glazed turnips. Serve immediately.