Causses Navet de Pardailhan

Causses Navet de Pardailhan with Roasted Duck Breast
Causses Navet de Pardailhan with Roasted Duck Breast

A rich tasty southern French dish, which is the perfect pairing between the Navet, a type of turnip or root vegetable, cooked in the fat of a duck. Subtle, heavy, perfect for a cold day like today, nearing winter.

Causses Navet de Pardailhan with roasted duck breast

Ingredients

2 large duck breasts
1 kilo Causses Navet de Pardailhan
salt and pepper
1-2 tbls sugar
Method

Preheat your oven to 400 degrees and salt your duck place the duck skin face down and pepper the top. 20 minutes and flip over for another 20 to brown the skin
peel and cube your navet
blanch in salted water for 20 minutes or until tender
in a frying pan pour duck fat and fry your navet for 15 minutes
plate and serve with duck breast and bread
Tips: Add in tomato paste for another level of flavour

Causses Navet de Pardailhan
Causses Navet de Pardailhan
Causses Navet de Pardailhan
Causses Navet de Pardailhan
Causses Navet de Pardailhan
Causses Navet de Pardailhan
Causses Navet de Pardailhan
Causses Navet de Pardailhan
Roast Duck
Roast Duck

What's On Your Mind?

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s