Duck Pot-au-Feu

Fed Up with Turkey at Christmas, try this recipe for duck.

Preparation: 35 min
Cooking: 1 h 30
Difficulty: easy

Ingredients (for 4 people):

-1 duck
-800 g of carrots
-500 g turnips
-3 leeks
-3 onions
-60 cl dry white wine
-2 cloves of garlic
-4 cloves nails
-thyme
-Laurel

For the sauce:

-1 tablespoon of flour
-1 tablespoon of butter
-30 cl cooking duck broth
-5 tablespoons mustard
-salt, pepper from the mill

Preparation:

Wash and peel the carrots, turnips and leeks.
Peel the onions and biting nails of cloves, then book the whole.

In a large casserole dish of salt water and wine, diving duck with thyme, quilted onions, peeled garlic cloves and Laurel.
Cook for 1 h 30.

Check the cooking duck, then incorporate carrots, onions and turnips and allow to cook for 35-40 min with duck supervisor cooking duck.

Meanwhile, prepare a reddish mixing flour, broth cooking butter in a saucepan and let thicken on the fire.

At the end add the mustard and stir.

Drain the juice of the crock pot, draw duck on a flat surrounded by vegetables and serve with red sauce boat moutardé.