| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Poultry | 4 | Servings |
INGREDIENTS
| 2 | Ducks, ready to cook | |
| 1 | t | Pepper |
| 1 | T | Olive oil, light |
| 1 1/2 | Bay leaves | |
| 1/4 | t | Rosemary |
INSTRUCTIONS
Directions: Preheat oven to 350. Season duck cavities and prick skin once on breast, back and thighs. Melt butter and oil in heavy casserole dish on stove top. Brown ducks on all sides over medium flame. Remove from fire. Make herb bouquet in cheesecloth with parsley, rosemary, bay leaf and thyme. Pour butter and fat off ducks, sprinkle with salt and pepper, add herb bouquet and cover dish to cook for 1 hour. Ducks are best medium rare; prick breast and stop cooking when expressed juice is pale rose. Yellow means well-done (dry). Cook peeled turnips in salted water for 8 minutes, halved. Add to dish at 40 minutes. Continue basting both turnips and duck for 20 minutes more. Suggestions: French bread, red Burgundy, hot turnips and rare duck. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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