Wednesday, June 18, 2008

Duck Stew With Turnips And Onions

Duck Stew With Turnips And Onions
serves 4

25g/1oz butter
1 duck, cut in pieces
1 tablespoon plain flour
2 onions, quartered
8 turnips, quartered
salt and freshly ground
black pepper

• Melt the butter in a heavy frying pan, and sauté the duck quickly until browned.
• Add the flour, stirring all the time.
• Add 1.2 litres/2pt water, bring to the boil and boil for 3 minutes.
• Transfer the contents of the pan to a casserole dish. Add the onions and turnips, and season with salt and pepper. Cover and cook slowly for 45–50 minutes until the duck is tender. Serve hot.

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