Substitutions:
Vegan Duck...that's all...(you could sub, baked tofu or seitan instead if you wanted - the duck might be hard to find....I got it at an Asian grocery)...
Mastering the Art of French Cooking (pp. 279 - 280)
Tuesday, February 25, 2020
VEGAN CANETON POÊLÉ AUX NAVETS
[Casserole Roasted Duck with Turnips]
...you've seen me use this canned vegan duck before...
...Julia says...while the duck is cooking prepare the turnips...but my vegan duck is already cooked...so I par-boiled them for about 5 minutes...
...and then added them with the rather too realistic looking duck pieces in a casserole with some bay leaf...
...and I put my herb bouquet in my tea ball as I usually do...
...covered with foil and into the oven...
...baste a few times as it bakes...
...Julia gives a few other instructions about arranging and degreasing that we didn't need...
...and we served it with sweet potatoes and fresh braised spinach...
...it was delicious...
Substitutions:
Vegan Duck...that's all...(you could sub, baked tofu or seitan instead if you wanted - the duck might be hard to find....I got it at an Asian grocery)...
Mastering the Art of French Cooking (pp. 279 - 280)
Substitutions:
Vegan Duck...that's all...(you could sub, baked tofu or seitan instead if you wanted - the duck might be hard to find....I got it at an Asian grocery)...
Mastering the Art of French Cooking (pp. 279 - 280)
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Interesting - and weird that the "duck" looks like "duck"! Glad it was good. I haven't had much luck with those substitutes. Love, K
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