CANARD AUX NAVETS



Melt 50 g (0,11 lbs) of bacon in a saucepan. When it is melted and hot, saute it for a Muscovy duck.

Season, add a bouquet garni, moisten with 1 dl of dry white wine and 1 dl of broth. 

Cover, cook for 25 mins. Then add all around 800 g (0,176 lbs) of turnips peeled by plunging them into the sauce.

 Leave to cook for another 30 to 35 minutes. 

Serve the duck surrounded by the turnips, the sauce, no greased and reduced, apart.

    

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