It's time for another Pinedo recipe! (If you don't know what that is, search for the recipes with the label "Pinedo").
On page 193, I saw Pato con nabos, or Duck with turnips.
My Translation
Duck with turnips.
Having put a casserole on the fire with a good piece of butter which, being very hot, the duck cut into pieces will be emptied into it.
When it begins to take color, add bacon, chopped into small pieces, turnips, and two onions with two cloves, a head of young garlic, a bay leaf, and parsley.
When everything is well browned, boiling water is poured over it and salt and pepper are added, allowing the stew to boil over a low heat so that it seasons well.
My Redaction
1/4 cup butter
one 4 to 5 pound duck, cut into serving size pieces
1 pound bacon, cut into about 1-inch pieces
4 medium turnips, washed, peeled, and cut into large, bite-sized chunks
1 head garlic, peeled but not broken apart
1 bay leaf
2 onions, one of which is studded with 2 whole cloves
2 tablespoons parsley (dried)
1/2 teaspoon salt
1/2 teaspoon pepper
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| And cloves |
Preheat some water in a kettle.
Heat the butter in a large Dutch oven until very hot. Add the duck pieces a few at a time to brown. Turn them to brown both sides. Once the pieces take on some color, remove them to a plate and add a few more pieces. Repeat until all the pieces are browned and out of the pan.
When the duck is done, put the bacon and turnips into the pan. Cook them until the bacon is nearly done. Don't expect the bacon or turnips to brown much (if at all) as the butter, bacon fat, and juices from the duck produce a lot of liquid.
Remove most of the bacon/turnip mixture from the pan and into a bowl. Leave a thin layer on the bottom. Place several pieces of duck on top of it, and nestle the onions, garlic head, and bay leaf into them. Sprinkle on the parsley. Put on a layer of bacon/turnips, then another layer of duck. Repeat until all the duck and bacon/turnip mix is in the pan. This might fill the Dutch oven!
Pour the hot water over the top until the ingredients are covered. Sprinkled on the salt and pepper. Bring the water to a boil, then turn the temperature down so that the water is just barely simmering.
Cook for 1 1/2 hours, or until the turnips are tender, the duck is cooked, and the broth tastes lovely. Adjust salt and pepper as needed.
Remove the bay leaf, cloves, and garlic head before serving. The onion should break up easily for serving.
My Notes
The redaction covers it all. Here are the pictures.
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| They took on some color. |
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| This is the right size. |
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| They didn't brown, but the bacon was cooked. |
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| Nestled, all snug in their beds. |
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| Just add water. |
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| Ready to slow simmer. |
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| Cooked. *SIGH* |
The Verdict
The duck was tender. The turnips were tender. The bacon was a little chewy, which is how I like it.
The broth was perfect: rich but not too rich, flavorful without being strong. Honestly, it was its delicateness that stood out. The flavor was well-balanced with the meaty flavor as dominant (but not strong) and supported with the herbs and spices. One guest taster thought it needed more salt, but the other two tasters thought it was just right.
The turnips could have been potatoes and I would not have noticed much of a difference. They had absorbed some of the bacon flavor, which was good.
The only negative was the amount of fat floating on top. It did not spoil the meal at all, but it was fattier than I am used to eating.
The whole dish made an enjoyable meal. It came across as sophisticated and even classy. I served it with some of Pinedo's French wafers, fresh grapes from my garden, and a side salad composed of chopped tomatoes, tomatillos, and sweet onions (slivered) dressed with salt, pepper, and balsamic vinegar.
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| Enjoy! |
The leftovers were also good. I noticed the broth became solid when chilled. I defatted it, and that made the food even better.
Success, in a classy way!
It helped to have a bowl on the table dedicated to holding the bones as people ate their servings.
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