Duck in a Pot with Turnips and Potatoes

Do you think that specialties are all complicated dishes prepared from unusual ingredients that are hard to find? For many, this is certainly true, but for duck, which is cooked in a pot with vegetables and was invented by the French, it definitely isnt. Try it and see for yourself.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 1.5 kg Game meat, Duck, meat and skin, fresh

  • 300 g Turnip

  • 500 g Potatoes, white

  • 1 piece Onion, raw

  • 4 spoon Butter, unsalted

  • 2 spoons Flour, Wheat, bread flour

  • 1 teaspoon Rosemary, fresh

  • 1 teaspoon Thyme, fresh

  • 0.5 teaspoons Salt, table

  • 4 twig Parsley, fresh

  • 1 l Water

Steps

  1. Clean the duck if necessary, wash it, and cut it into 8 to 10 pieces. Peel the turnips and potatoes, wash them, and cut them into larger pieces. Peel the onion and garlic, wash them, and chop them.

  2. Place a wider pot with butter on the stove and wait for it to heat up and melt. Then add the duck pieces to the pot and quickly sear them on all sides while turning. Add the onion and garlic and sauté for a few more minutes, stirring, until the onion becomes translucent.

  3. Dust the meat with flour and mix well. Pour in water, wait for it to boil, and cook for 3 minutes. Add the turnips, potatoes, and herbs, reduce the heat, and cover the pot. Cook for another 45 to 50 minutes until the meat is tender and the vegetables are cooked.

  4. Wash the parsley, shake it dry, and chop it. Arrange the dish on plates, sprinkle with parsley, and serve.

Nutrition Information (Per 100g)

  • Calories: 165.97 kcal
  • Fat: 10.93 g
    • Saturated Fat: 4.2 g
  • Carbohydrates: 4.64 g
    • Sugars: 0.72 g
  • Protein: 10.53 g
  • Fiber: 0.56 g