From:
The Thorough Good Cook
Poultry: 36. Duck with Turnips
After having emptied, trussed, and singed the
duck, mask it between layers of
bacon, and moisten either with a poele (
No. 10) or
broth, with a little
salt.
Stew the duck for three-quarters of an hour if it is a
young one; if old or
tough, for an hour; when done, drain it, and let it
simmer in
turnip sauce to take the taste of turnips. (When ducks begin to grow old, by keeping them a few days they become tender.)
Roast the
bird to a nice colour. When underdone, cut it in five parts: the two wings, the two legs, and the breast. Now cut six turnips in the shape of
olives, fry them in
butter with a little
powdered sugar, to give them a good colour, mix a tablespoonful of
flour with them. Moisten with half broth and half gravy of
veal; season with salt and a little
pepper, a bundle of
parsley and
green onions; skim; when the turnips are done, put them into a stew-pan separately, and add to them a very little
sauce. In the remainder of the sauce boil the duck till well done ; then skim off the
fat,
reduce the sauce, and serve all together.