Braised Duckling with Turnips RecipeOrigin: Britain Period: Traditional |
Ingredients:
1.6kg oven-ready duckling, quartered 
Braised Duckling with Turnips Preparation:Method:Season the duckling pieces thoroughly then place in a roasting pan and cook, uncovered, in a oven pre-heated to 200°C for about 30 minutes, or until well browned. Remove from the tin and set on kitchen paper to eliminate any excess fat. Arrange the onions, turnips and celery in the base of a flame-proof casserole dish. Sprinkle the thyme over the top then lay the duckling pieces over the top. Pour in the stock then cover tightly with a lid, transfer to an oven pre-heated to 180°C and bake for about 60 minutes. Combine the cornflour with a little water to a smooth slurry. Stir into the casserole juices then bring to a boil on the hob and cook for about 2 minutes, or until slightly thickened. Arrange the duckling pieces and vegetables on a warmed serving plate. Ladle the pan juices over the top, garnish with the chopped parsley and serve. |
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