Duck and Perigord fit together like hand and glove. Doused with
Madeira wine this makes for a mouth watering main course..
Ingredients (for
4 people)
2 breasts of duck, pretty large
1 kg turnips
3 tablespoons Madeira wine
60 g butter
3 tablespoons sugar
1 teaspoon cinnamon
salt, pepper
Procedure
Peel and dice turnips. Blanch them for 10 minutes in boiling water. Drain.
In a frying pan heat
the sugar and butter on medium heat until it turns into a blond
caramel. If the caramel is too thick add some hot water. Salt and pepper.
Cover and cook for about 30 minutes. Keep it warm.
During this
time, cook the breasts on the skin side for 10 minutes and then
on the other side for 5 minutes. Salt and pepper. Throw away the fat
in the pan and deglaze the pan with Madeira wine.
