Duck stew with turnips & onions

serves 4
ingredients
25g/1oz butter
1 duck, cut in pieces
1 tablespoon plain flour
2 onions, quartered
8 turnips, quartered
salt and freshly ground
black pepper
• Melt the butter in a heavy frying
pan, and sauté the duck quickly
until browned.
• Add the flour, stirring all the time.
• Add 1.2 litres/2pt water, bring to
the boil and boil for 3 minutes.
• Transfer the contents of the pan to a
casserole dish. Add the onions and
turnips, and season with salt and
pepper. Cover and cook slowly for
45–50 minutes until the duck is
tender. Serve hot.