Pot-au-feu of duck with turnips: classic recipe

Ingredients:

• 1 whole duck
• 6 large turnips
• 4 carrots
• 1 onion
• 3 garlic cloves
• 3 bay leaves
• 2 sprigs of thyme
• 1 teaspoon of black peppercorns
• 1 teaspoon of salt
• 8 cups of water
• Crusty bread, to serve

Instructions:

1. Cut the whole duck into pieces and remove excess fat.
2. Peel the turnips, carrots, and onion, and cut them into large chunks.
3. Place the duck pieces in a large pot and cover with water, along with the vegetables, garlic cloves, bay leaves, thyme, peppercorns, and salt.
4. Bring the pot to a boil and then reduce the heat to low, so that the pot is simmering. Skim off any foam that rises to the top of the pot.
5. Cook the pot-au-feu for 2 hours, or until the duck is fork-tender and the vegetables are soft.
6. Serve hot with crusty bread.

Verdict:

This pot-au-feu of duck with turnips is a classic French dish that is perfect for cold winter evenings. The tender duck meat and flavorful vegetables create a rich and comforting broth that pairs perfectly with a crusty baguette.

Serving suggestions:

Serve this dish with a glass of red wine and a side salad to complete the meal. This recipe makes enough for leftovers, so you can enjoy it for lunch or dinner the next day.