Duck with Turnips
⏳ Time
50 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
Recipe taken from a book on Ural cuisine.
Ingredients
- Duck - 1 piece
- Turnips - 4 pieces
- Chicken Broth - 1½ cups
- Corn Starch - 2 teaspoons
- Red Grape Juice - ¾ cup
- Butter - 1.8 oz
- Bay leaf - to taste
- Sugar - to taste
- Allspice berries - to taste
- Ground Black Pepper - to taste
- Salt - to taste
- Onion - 2 heads
Step by Step guide
Step 1
Salt the cleaned, washed, and dried duck and place it in a preheated roasting pan with butter.
Step 10
Pour the remaining juice from the roasting pan into a pot, add the wine (3 tablespoons) and broth, and bring to a boil covered.
Step 11
Dissolve the cornstarch in the remaining wine and pour it into the roasting pan. When the sauce thickens, pour it over the duck and garnish.
Step 2
Add the peeled, washed, and sliced onion, bay leaf, allspice, ground black pepper, and salt to taste.
Step 3
Place the roasting pan (without covering) in the oven for 40–50 minutes at a temperature of 190–392°F.
Step 4
When the duck is browned, pour in the hot broth and continue cooking, occasionally basting the duck with the broth.
Step 5
Peel the turnips, wash them thoroughly, dry, and cut into eight pieces.
Step 6
Place the turnips in a pot, add a little hot broth, and simmer until the turnips are tender.
Step 7
In a deep skillet, melt the butter, add the sugar, and stir-fry until it turns a brownish color.
Step 8
Add the softened turnips, pour in 0.5 cups of wine, mix everything, and place the skillet in the preheated oven. When the turnips are coated with a shiny glaze, remove them from the oven.
Step 9
Carefully cut the roasted duck into pieces and arrange them on a plate, trying to restore the duck's original shape. Place the onion and turnips around the duck.
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