Braised Duck with Turnips | Saveur
The origins of this popular French dish are believed to date back to the Roman gourmand Apicius.
Ingredients
- 1 long island or pekin duck
- Salt and freshly ground black pepper
- 3 branches fresh thyme
- 1 tbsp. vegetable oil
- 3 tbsp. butter
- <sup>1</sup>⁄<sub>3</sub> cup white wine
- 1 <sup>1</sup>⁄<sub>2</sub> cups poultry or meat stock
- 16 small turnips, trimmed, peeled, and parboiled
- <sup>1</sup>⁄<sub>4</sub> tsp. sugar
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