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Le Chaudron recipe
Sauté de canard aux navets
Duck stew with honey-glazed turnips
⏱ 80 minServes 4Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 kg (2.2 lb)boneless duck legs, in 4 cm / 1½ in cubes
1 kg (2.2 lb)young turnips
3yellow onions
4 clovesgarlic
300 ml (1¼ cups)dry white wine
500 ml (2 cups)chicken stock
3 tbsphoney
3 tbspolive oil
60 g (2 oz)unsalted butter
2 tbspflour
1bouquet garnithyme, bay leaf
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
1bunch of flat-leaf parsley
- 1 kg (2.2 lb) boneless duck legs, in 4 cm / 1½ in cubes
- 1 kg (2.2 lb) young turnips
- 3 yellow onions
- 4 cloves garlic
- 300 ml (1¼ cups) dry white wine
- 500 ml (2 cups) chicken stock
- 3 tbsp honey
- 3 tbsp olive oil
- 60 g (2 oz) unsalted butter
- 2 tbsp flour
- 1 bouquet garni thyme, bay leaf
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
- 1 bunch of flat-leaf parsley
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the duck out 30 minutes ahead. Season generously with fleur de sel and pepper and dust with flour.
- Peel the 1 kg (2.2 lb) of turnips and cut into even 3 cm (1 in) wedges.
- Thinly slice the 3 onions. Remove the germ from the 4 garlic cloves and crush them. Chop half the parsley for garnish.
- Heat 2 tbsp of olive oil and 30 g (1 oz) of butter in the large cast-iron Dutch oven over high heat and brown the duck in batches, 10 minutes.
- Set aside. Cook the onions over medium heat for 8 minutes until golden. Add the garlic and honey and cook 2 minutes, stirring.
- Deglaze with the white wine, scraping up the browned bits, and reduce for 3 minutes. Return the duck with the hot chicken stock and bouquet garni.
- Bring to a simmer, cover and cook over low heat for 45 minutes until tender.
- Melt 30 g (1 oz) of butter in another skillet and brown the turnips with the rest of the honey for 10 minutes to glaze. Add them to the pot for the last 20 minutes. Sprinkle with parsley to serve.
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