Duck with Turnips and Orange

Serves 6

Cooking Time 1 1/2 Hours

• 1 duck (2 kg)
• 18 small round turnips
• 3 young, small, firm courgettes
• 1 orange
• 50g of pine seeds
• 3 shallots
• 1 sprig of rosemary
• 1 small glass of cognac or calvados
• 50 g of butter
• 2 tablespoons of olive oil
• salt & pepper

1. Wash the orange, remove the peel and squeeze out the juice.
2. Heat the butter and the oil in the casserole dish and brown the duck on all sides. Add the rosemary and shallots (peeled and chopped). Allow to cook for 10 minutes, stirring often, and turning the duck when necessary.
3. Pour on the cognac, the orange juice and its peel, add salt and pepper, cover and allow to cook for 30 minutes.
4. While this is cooking, peel the turnips, wash the courgettes and cut them into strips. After the 30 minutes cooking time, arrange the turnips and the courgettes around the duck. Add a glass of water if the juice has already boiled low and continue cooking for 15 minutes stirring the vegetables around the duck from time to time until they are cooked just right and remain just a little "crunchy".
5. Cut the duck, and serve it surrounded by the vegetables with this separate, tasty sauce.
6. Bon Appétit!

Note
In winter, replace the courgettes with potimarron pumpkin