Caneton Braisé aux Navets
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- two-thirds pint of brown stock
- one lb. of turnips
Possible health benefits
General information, not medical advice.
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Turnip
Source of vitamin C · 21 mg per 100 g, 26% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of protein · 0.9 g per 100 g, 13% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Turnips, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Method
Chef Wood
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- Brown the duckling well in butter, and withdraw it from the saucepan.
- Drain away the butter;
- swill with a little white wine;
- add two-thirds pint of brown stock, as much Espagnole, and a faggot;
- return the duck to this sauce, and braise gently.
- With the reserved butter brown one lb.
- of turnips, shaped like elongated garlic-cloves, and sprinkle them with a large pinch of powdered sugar, that they may be glazed to a nice, light brown colour.
- Also have ready twenty small onions, which should have been gently cooked in butter.
- When the duckling is half cooked, transfer it to another saucepan;
- put the turnips and the onions round it;
- strain the sauce over the whole, and complete the cooking gently.
- Dish with the garnish of turnips and onions, arranged round the bird.
Plating
Cookware for this recipe
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Casserole pot
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Saucepan
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Sieve
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Colander