Pot au Feu de Canette de Barberie

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 onion

4 cloves

1 bouquet garni

1/2 small cabbage, cut into wedges

Thyme leaves

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.




About cookinginsens

An American living in Burgundy, France
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2 Responses to Pot au Feu de Canette de Barberie

  1. Tis the season for being under the weather. Dishes like this are perfect for it. You’re lucky you can find locally raised ducks. As far as I can tell, none of our local farms raise them for food.

  2. Mad Dog says:

    That looks delicious. I’m glad you are feeling better. I keep some chicken soup in the freezer just in case.

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