Recipes

"Rinse, pat dry, and truss the duckling, reserving the liver, gizzards, wing tips and neck to make a bouillon.

Season the duckling on all sides with salt and pepper.

Peel and chop the carrot and shallot.

Discard all but the white part of the leek, rinse thoroughly, and cut into rounds.

Melt 1 tablespoon of the butter with 1 tablespoon of the oil in a saucepan, add the liver, gizzards, wing tips, and neck and sauté quickly.

Add the chopped carrot, shallot, and leek, the bouquet garni and water.

Let simmer over medium heat for 30 minutes.

Strain the bouillon in which the duck parts and vegetables cooked through a fine sieve, pressing with the back of a spoon to extract all of the juices.

Melt the remaining butter and oil together in a large Dutch oven.

Add the duckling and sauté quickly until lightly browned on all sides.

Remove the duckling and pour off the fat in the pan.

Return the duckling to the pan, along with the strained bouillon.

Place over low heat and cook, partly covered, for 30 minutes.

Peel the turnips and onions.

Bring a saucepan of salted water to a boil.

Blanch the turnips and onions separately in the boiling water for 1 minute.

Drain and pat dry.

Add the turnips and onions to the pan with the duck and let cook 20 minutes longer.

Correct the seasoning.

Remove the duck and cut it into serving-size pieces.

Arrange on a warmed serving platter surrounded by the turnips and onions.

Pour the pan juices over the duck and sprinkle with the chopped chives."