Recipe no. 326 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 159.
Ingredients
- duck
- bacon
- onions
- carrots
- bouquet garni
- white wine
- coulis sauce
- broth
- turnips
- butter
- sugar
Preparation
- Preparing the basePlace your trussed duck in a saucepan at the bottom of which you have put a few strips of bacon, rounds of onion and carrot, a bouquet garni.
- Braising the duckSeason and let it braise very gently, covered, turning it from time to time; moisten with a glass of white wine, which you let reduce, then with a few spoonfuls of coulis sauce and broth.
- Adding the turnipsWhen it is three quarters cooked, take it out into another saucepan, strain its pan juices over it, having skimmed off the fat, and add 2 or 3 dozen tender turnips, which you will have sauteed in a frying pan in butter, sprinkling them with a little sugar so that they are nicely browned.
- FinishingLet it finish cooking with the duck and serve them around it.
Reboul's text
Place your trussed duck in a saucepan at the bottom of which you have put a few strips of bacon, rounds of onion and carrot, a bouquet garni. Season and let it braise very gently, covered, turning it from time to time; moisten with a glass of white wine, which you let reduce, then with a few spoonfuls of coulis sauce and broth. When it is three quarters cooked, take it out into another saucepan, strain its pan juices over it, having skimmed off the fat, and add 2 or 3 dozen tender turnips, which you will have sauteed in a frying pan in butter, sprinkling them with a little sugar so that they are nicely browned. Let it finish cooking with the duck and serve them around it.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| brida | truss |
| casseirolo | saucepan |
| roundello | rounds |
| cebo | onions |
| garroto | carrots |
| amaneu | bouquet garni |
| braseja | braise |
| vin | white wine |
| nabet | turnips |
| sauta | saute |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 326, page 159. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.