CANETON POÊLÉ AUX NAVETS [Casserole-roasted Duck with Turnips]
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 layer of subcutaneous fat is even more effectively dissolved than by roasting. The turnips, which finish their cooking with the duck absorbing cooking juices, are particularly succulent. No other vegetable is necessary, but you could serve green peas or broccoli. A red Bordeaux, Beaujolais, or Côtes du Rhône would be the choice of wines.