1 duck
75g fat (type unspecified, but goose or duck fat is likely given the region)
some lardons (amount unspecified)
2tbsps flour
500g baby turnips
bouquet garni
pinch of sugar
salt and freshly ground black pepper

1. In a casserole dish over a medium heat, brown the duck and the lardons in 10g of the fat. Remove the meat from the pan and set aside
2. Make a brown roux from the fat already in the pan, the flour, and half a litre of cold water.
3. Add the bouquet garni and let cook for 10 minutes.
4. Put the duck back into the pot and let cook for around 20 minutes before.
5. In a separate saucepan, brown the turnips in sufficient fat. When brown, add them to the duck.
6. Season the casserole dish with the sugar, plus salt and pepper to taste.
7. Finish the dish by allowing it to cook for around 45 more minutes.

Magrets de Canard, facon Andre Daguin for 4

• 4 duck breasts, boned and with skin on
  
• 4 pounds (1.8 kg) coarse sea salt or kosher salt
  
• freshly ground black pepper
  
• 4 ounces (100g) flour
  
• 5 egg whites
  
• 3 tablespoons fresh thyme, finely chopped
  
• kitchen string
  

Pre-heat oven to 450F/230C. Line an ovenproof dish large enough to take the breasts with aluminum foil and lightly oil it.

Trim any fat off the breasts and pat dry, but leave the layer of fat between the skin and the meat. Score the skin every inch (2.5 cm) with the point of a sharp knife without penetrating the flesh. Place skin side down in a dry heavy-bottomed frying pan and fry over medium heat till the skin is crisp. Pour off the fat, roll the breasts skin side out into a cylinder and tie with string.

In a large clean mixing bowl incorporate the salt, egg whites, flour, thyme and generous grinds of pepper. Spread half over the lined ovenproof dish. Place the breasts on top and cover with the remaining salt mixture. Press it well around each breast to create a casing.

Roast for 18 minutes then remove and allow to rest on a rack for 10 more then set on a warm serving dish with a heavy knife or kitchen hammer alongside. Crack the salt crust, remove each breast, cut the string and brush off any clinging salt.

Serve with a green salad and a sauce of blackcurrants.

Blackcurrant sauce to eat with duck

• 2 tablespoons butter
  
• 3 large shallots peeled and finely chopped
  
• 3 cloves garlic peeled and finely chopped
  
• 1/4 cup brandy
  
• 1/2 cup blackcurrant jam or jelly
  
• 3 tablespoons Dijon mustard
  
• 1/4 cup chicken stock
  
• salt and freshly ground black pepper to taste
  

Melt the butter in a medium size heavy saucepan over medium heat.

Add the shallots and garlic and saute until transparent, about 3 to 5 minutes.
Stir in the brandy, stock, blackcurrant preserves and mustard. Simmer over low heat for 10 minutes. Season with salt and pepper.

Serve warm.

Another long-ignored part of the duck was the aiguillettes, the long tails of the duck fillets that you can buy separately. They used to be very cheap, and are still reasonably priced. This is one of Bruno’s favorite dishes

Aiguilettes de Canard au miel for 4

• 1 pound of duck breast fillets
  
• 2 tablespoons butter
  
• 2 tablespoons honey. (Bruno recommends chataigner (chestnut) honey from Perigord, available in most local markets.
  
• 2 tablespoons balsamic vinegar
  
• salt and freshly ground black pepper to taste
  

In a heavy bottomed frying pan melt the butter over medium heat.

Turn the heat to high and quickly toss the duck fillets to seal and brown. Remove to a hot serving dish with a slotted spoon and season to taste. Lower heat to medium, stir in the honey and the vinegar, scraping up any bits on the bottom of the pan. Pour sauce over the duck fillets and serve, with Pommes a la Sarladaise and a green salad.

To go with a duck dish, Bruno likes petits pois, which are so good in the tins and glass jars that French supermarkets sell that it is hardly worth making them yourself. But no Perigord dish, least of all duck, is complete without the local potatoes, made into something heavenly in the style of the town of Sarlat.

Pommes de terre a la Sarladaise for 4

• 5 large waxy potatoes, peeled and thinly sliced
  
• 3 tablespoons duck fat
  
• 1 large bunch parsley, finely chopped
  
• 3 cloves garlic, peeled and finely chopped
  

Wash the sliced potatoes in several changes of fresh water to remove the starch. Drain and dry on a clean kitchen cloth.

Heat the duck fat over medium heat in a large heavy-bottomed frying pan, add the potatoes and toss carefully to coat in the fat. Fry gently, tossing regularly till the potatoes begin to brown. Add the garlic and parsley, fold in well to incorporate. Once most of the potatoes have begun to crisp, turn out onto a warmed dish and serve.