Braised Duck with Turnips
The origins of this popular French dish are believed to date back to the Roman gourmand Apicius.
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Cooking tools:
- Oven
- Pot
- Butcher's twine
- Plate
- Skillet
- Stove
- Serving platter
- Spoon
- Ladle
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Tongs
- Fork
- Kitchen spoon
- Spatula
- Fat separator
- Bay leaf
- Kitchen towel
- Oven mitt
Ingredients
- 1 long island or pekin duck
- Salt
- freshly ground black pepper
- 3 branches fresh thyme
- 1 tbsp. vegetable oil
- 3 tbsp. butter
- 1⁄3 cup white wine
- 1 1⁄2 cups poultry or meat stock
- 16 small turnips, trimmed, peeled, and parboiled
- 1⁄4 tsp. sugar
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