Duck with turnip
6 servings
50 minutes
The recipe is taken from the book "Ural cuisine.
1
Salt the cleaned, washed, and dried duck and place it in a preheated duck pan with oil.
- Duck: 1 piece
- Salt: to taste
- Butter: 50 g
2
Also add the peeled, washed, and sliced onion rings, bay leaf, fragrant and black ground pepper, and salt to taste.
- Onion: 2 heads
- Bay leaf: to taste
- Allspice peas: to taste
- Ground black pepper: to taste
- Salt: to taste
3
Place the duck pan (without covering) in an oven preheated to 190–200 degrees for 40–50 minutes.
4
When the duck turns rosy, pour hot broth over it and continue cooking, basting the carcass from time to time.
- Chicken broth: 1.5 glass
5
Peel the turnip, wash it thoroughly, dry it, and cut it into eight pieces.
- Turnip: 4 pieces
6
Put the turnip in a pot, add some hot broth, and simmer until the turnip is soft.
- Chicken broth: 1.5 glass
7
In a deep skillet, melt the butter, add sugar, and stir-fry until it turns a brownish hue.
- Sugar: to taste
- Butter: 50 g
8
Place the softened turnip, add 0.5 cup of wine, mix everything and put the pan in the preheated oven. When the turnip is covered with a shiny glaze, take it out of the oven.
- Turnip: 4 pieces
- Red wine: 0.8 glass
9
Carefully cut the roasted duck into pieces and arrange them on a plate, trying to maintain the duck's original shape. Place the onion and turnip around the duck.
10
Pour wine (3 tablespoons) and broth into the remaining juice in the duck pot and bring to a boil under the lid.
- Red wine: 0.8 glass
- Chicken broth: 1.5 glass
11
Dissolve starch in the remaining wine and pour it into the roasting pan. When the sauce thickens, pour it over the duck and garnish.
- Starch: 2 teaspoons
- Red wine: 0.8 glass