Braised Duckling with Turnips

Ingredients

• duckling
• butter
• a little white wine
• 3 décilitres sauce Espagnole
• 3 décilitres brown stock
• 1 bouquet garni
• 400 grammes turnips
• a strong pinch of sugar
• 20 small onions

Instructions

1. Colour the duckling in butter, remove it and drain off the butter, reserving it.
2. Deglaze with a little white wine and reduce completely.
3. Add 3 décilitres of sauce Espagnole, as much brown stock and a bouquet garni; return the duck to this sauce and cook it gently.
4. In the reserved butter, colour 400 grammes of turnips turned in the shape of elongated olives, sprinkle them with a strong pinch of sugar and toss them over a brisk fire to glaze them.
5. Half cook 20 small onions in butter.
6. When the duckling is half cooked, move it to another pan, surround it with the turnips and onions, strain the sauce over the whole and finish the cooking in the oven.
7. Dish the duckling with the turnips and onions arranged around it.