This is the recipe for the duckling with turnips mentioned above that Honore de Balzac ate at the famous Wry restaurant. In casserole roasting, the duck is browned on all sides, then set to roast in a covered casserole. Cooked in its own steam, the duck's flesh becomes wonderfully tender and the layers of the subcutaneous fat is even more effectively dissolved than by roasting. The turnips, which finish their cooking with the duck thus absorbing cooking juices, are particularly succulent. No other vegetables are necessary. A red Bordeaux or a California Merlot, or Beaujolais (a Moulin A Vent would do very nicely), or a Cotes de Rhone would be the preferred wines. Usually, a duck serves two to three people at the most. It is very easy to prepare two ducks at one time. INGREDIENTS AND EQUIPMENT Important: A heavy, oval casserole just large enough to hold the duckling (or two if you decide to prepare two ducklings). One ready to cook duckling. 1/2 tablespoon of salt 1/8 tablespoon of pepper 3 tablespoons of fresh pork fat or cooking oil. (The pork fat gives a tastier dish.) (1) Season the inside of the duck with the above salt and pepper, truss it, prick the skin around the thighs, back and lower part of the breast. Dry it thoroughly. Brown it slowly on all sides in hot fat in the casserole. Then, the rest of the ingredients consisting of: 1/2 tsp of salt, A medium herb bouquet consisting of 4 parsley sprigs, 1 bay leaf and 1/4 tsp thyme in powder. 1 pound of firm, crisp, white or yellow turnips A bulb baster 2 to 3 tablespoons of minced parsley (2) Pour out the browning fat. Salt the duck and place it breast up in the casserole. Add the herb bouquet, cover the hot casserole and place in the middle level of the preheated oven (325F). Roast for 50 to 60 minutes, regulating the heat so the duck is always making quiet cooking noises. Basting is not necessary. (3) While the duck is cooking, prepare the turnips; Peel and cut them into large olive shapes about 3/4 inches long or into 3/4-inch cubes. Drop into boiling, salted water and boil slowly for 5 minutes. Drain. (4) After the duck has roasted for 50 to 60 minutes, degrease casserole with bulb baster (i.e. remove the fat). Arrange the turnips around the duck, cover the casserole and return it to the oven. Baste turnips occasionally with the juices in the casserole. (5) The duck is done when its juices run a pale rose for medium rare or a clear yellow for well done. (That takes between 30 to 40 minutes.) (6) Drain the duck, discard trussing strings and place it on a hot platter. Remove the turnips with slotted spoon, arrange them around the duck and decorate with parsley. Degrease the cooking juices, correct seasoning, pour into a warmed sauceboat and serve. Bon appetit! Believe me, it's miam, miam. If not served immediately, the duck, turnips and cooking juices can be returned to the hot casserole. Cover the casserole and keep it warm for up to 30 minutes or so in the turned off oven. Back to Empire, Eagles, & Lions Table of Contents Vol. 2 No. 4 Back to EEL List of Issues Back to MagWeb Master Magazine List © Copyright 1994 by Emperor's Headquarters This article appears in MagWeb (Magazine Web) on the Internet World Wide Web. Other articles from military history and related magazines are available at http://www.magweb.com