6 lb (2.7 kg) duck, jointed into 8 pieces
1 lb (455 g) new potatoes, peeled
1 lb (455g) small purple and white turnips (or navets)peeled
1 lb (455 g) young carrots, peeled
6 cloves of garlic, peeled
1/2 lb (230 g) green beans,trimmed
2 bunches of spring onions,trimmed
bouquet garni, made of 2 or 3 parsley stalks
1 bay leaf
a sprig of tarragon
a sprig of thyme
1/2 pt/280 ml duck or chicken stock
salt pepper
1 lb (455 g) new potatoes, peeled
1 lb (455g) small purple and white turnips (or navets)peeled
1 lb (455 g) young carrots, peeled
6 cloves of garlic, peeled
1/2 lb (230 g) green beans,trimmed
2 bunches of spring onions,trimmed
bouquet garni, made of 2 or 3 parsley stalks
1 bay leaf
a sprig of tarragon
a sprig of thyme
1/2 pt/280 ml duck or chicken stock
salt pepper
method
1. heat a deep, heavy-based frying pan and put the duck pieces in it, skin side down, but with the body fat on. Once browned, turn them over and brown the other side. Pour off the fat.
2. Put the carrots, potatoes, garlic and turnips in the pan, cutting up the vegetables to the same size if necessary to ensure even cooking.
3. Tuck in the bouquet garni. Pour on the stock, bring to the boil, cover and simmer gently for 30 minutes.
4. Add the green beans and spring onions and simmer for a further 20-25 minutes until both meat and vegetables are tender.
Season to taste and serve.
2. Put the carrots, potatoes, garlic and turnips in the pan, cutting up the vegetables to the same size if necessary to ensure even cooking.
3. Tuck in the bouquet garni. Pour on the stock, bring to the boil, cover and simmer gently for 30 minutes.
4. Add the green beans and spring onions and simmer for a further 20-25 minutes until both meat and vegetables are tender.
Season to taste and serve.
serving amount
serves 6-8
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