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📝 Description
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🥘 Ingredients
The remains of cold roast duck, 1/2 pint of good gravy, 4 shalots, a few slices of carrot, a small bunch of savoury herbs, 1 blade of pounded mace, 1 lb. of turnips, weighed after being peeled, 2 oz. of butter, pepper and salt to taste.
👨🍳 Method
Cut up the duck into joints, fry the shalots, carrots, and herbs, and put them, with the duck, into the gravy; add the pounded mace, and stew gently for 20 minutes or 1/2 hour. Cut about 1 lb. of turnips, weighed after being peeled, into 1/2-inch squares, put the butter into a stewpan, and stew them till quite tender, which will be in about 1/2 hour, or rather more; season with pepper and salt, and serve in the centre of the dish, with the duck, &c. laid round.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's Duck with Turnips this week, and I was struck by how wonderfully the earthy turnips balanced the richness of the duck. I found the shalots (I used shallots, as they're more common today) and carrots added a subtle sweetness that tied the dish together beautifully. But the surprise came from the mace — I'd never used it before, and it lent an unexpected warmth and depth of flavor that I can't wait to explore further. This dish is perfect for the weeknight cook who wants to elevate leftovers into something special. The turnips, stewed in butter until tender, create a comforting base that's delightful on its own but also pairs beautifully with the duck and gravy. I served mine with a simple green salad to cut through the richness, and it was a satisfying, hearty meal that I look forward to making again. Next time, I'll try adding a splash of apple cider for a touch of tanginess.
