Muscovy duck with turnips. Muscovy duck with turnips.

Ànec Mut amb Naps


Recipe name
Ànec Mut amb Naps
Winter, Autumn

The recipe can also be used with salsify. Salsify is a turnip-like vegetable grown in La Selva, l´Empordà and around Girona. The root of the salsify plant has a lilac-tinged flower, and may be either black or white, depending on the variety. The salsify season is in July, August and September. A little mature wine or a few herbs should be added to this dish to give it extra flavour. In Cerdanya, duck is called tiró.

Ingredients for 4 people
1 duck weighing 2 kg, 600 g black turnips, 2 onions, 2 tomatoes, olive oil, 1 handful roasted almonds, 5 garlic cloves, 2 sprigs of parsley, 1 duck liver, salt, free-range chicken stock, black pepper

Pluck, singe and clean the duck. Remove all the feathers and quills, which give a rather unattractive appearance. Cut into eight pieces, season and then brown in an earthenware casserole. When it is golden brown, set aside. Remove a little fat from the casserole and gently fry the chopped onion in oil until it has the consistency of jam. Then add the duck, and cover with the free-range chicken stock. Cook gently until the duck is very tender. Meanwhile, prepare the turnips. Peel and, if they are large, cut them into even-sized pieces. Blanch in boiling salted water. Drain, dip the pieces in flour and fry them in a frying pan in hot oil. The make a picada with the finely chopped garlic, parsley, almonds and the fried duck's liver. Add to the casserole together with the turnips and cook for a few more minutes. Check the seasoning and serve, although it tastes even better if allowed to stand.