A canette is a female duck. I had to look it up when I found this gorgeous recipe in the winter edition of the French Saveurs magazine. This is a very timely recipe for all of us on antibiotics, combating severe coughing and lung congestion. It seems I’m finally over the more than 2 weeks misery.
I found the duck in the market, raised, slaughtered and “cleaned” on a Sens area local farm. I do prefer the supermarket look, but I did an extra bit of cleaning and the flavor was worth it. I did have them do away with the head and feet but kept the neck.
Leeks, cabbage, carrots, celery, turnips and potatoes. I should have had this instead of the antibiotics. You need a really big pot. Mine was just barely adequate.
Pot au Feu de Canette de Barberie
1 large canette, 4-5 lbs
8 turnips, cut into large bites
8 potatoes, cut into large bites
5 carrots, cut into 1 inch- 1 1/2 inch pieces
4 leeks, cut into 1 inch – 1 1/2 inch pieces
3 branches celery , cut into 1 inch – 1 1/2 inch pieces
1 bouquet garni
1/2 small cabbage, cut into wedges
Put the canette, vegetables (except for the cabbage) and herbs in a very large pot, cover with water, bring to a boil and simmer for 45 minutes. Add the cabbage and simmer for another 45 minutes. Sprinkle with thyme leaves before serving.