Roasted Young Duck with Turnip

The dish is designed for two people, the ingredients taste around 7, 80 euros.

The young duck comes whole in the stove. But you can serve it just as ready carved. The correct cutting takes a little practice, in ancient Rome it was even considered a high art.

It’s also good to learn on this roast duck on turnips, “Caneton poêle aux navets.” Place the duck on a board and remove any feathers that may be present with tweezers. Chop the outer bone of the wings and the base of the neck. Gut the duck and sew it up with spaghetti.

In a roasting pan, briefly sauté the coarsely chopped garlic, carrots, onions, bouquet garni and the paruerenes. Place the duck on top, cover and cook in a heated oven at 220 degrees for 20-25 minutes. The younger the animal, the shorter the cooking time.

A few minutes before the end of the cooking time, remove the lid and turn the duck a few times to the other side so that it takes on color evenly on all sides. Later, remove the duck from the roaster, place it on a baking tray and keep it warm in the oven at 80 °C. Extinguish the vegetables in the roaster with white wine, add veal stock (also water) and reduce the liquid. Carefully remove the fat skin on the surface with a ladle. Season with pepper and salt.

Pour the sauce through a sieve into a roasting pan and keep warm at level one. If a fat skin forms, remove it with the ladle.

Cook the peeled pearl onions in a

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