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Duck with Root Vegetables

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CATEGORY CUISINE TAG YIELD
New, Text, Import 1 Servings

INGREDIENTS

1 Domestic duck,; about 4 pounds
Essence
2 tb Steen's 100 percent Pure Cane Syrup
4 tb Olive oil,; in all
4 Ribs celery, sliced lengthwise in half
1 lg Head of garlic, cut in half crosswise
1/4 lb Baby carrots,; peeled
1/4 lb Baby parsnips,; peeled
1 lg Onion, halved, and; cut into wedges
1/4 lb Baby turnips,; peeled
1/4 lb Baby red beets,; peeled
4 sm Red potatoes,; quartered
Salt and fresh ground black pepper
Cayenne pepper
2 ts Dried rosemary
1 ts Dried basil
1 ts Dried oregano
1 1/2 c Water
1/2 c Dry sherry
2 tb Chopped chives

INSTRUCTIONS

Preheat the oven to 450 degrees. Quarter the duck. Season the duck with~
Essence. Rub the duck with the cane syrup. In a saut_ pan, heat 2
tablespoons olive oil. When the oil is hot, sear the duck, skin side down,
for about 5 minutes. Remove from the heat and set aside. Place the celery
and garlic on a wire rack fitted over a roasting pan. Season with Essence.
In a mixing bowl, toss the baby root vegetables, onions, remaining olive
oil, salt, pepper, cayenne, and dried herbs together. Spread the vegetables
evenly over the celery and garlic. Place the seared duck pieces on top of
the vegetables. Season the duck with Essence. Pour the water and sherry to
the bottom of the roasting pan. Roast for 45 minutes, or until the duck is
tender.
Remove the duck from the oven. Mound the vegetables in the center of the
platter. Lay the duck over the vegetables. Spoon any remaining sauce over
the duck. Garnish with chives.
Yield: 4 servings
Recipe By     :ESSENCE OF EMERIL SHOW #EE2429
Posted to MC-Recipe Digest V1 #303
Date: Fri, 15 Nov 1996 07:57:59 -0500
From: Meg Antczak <meginny@frontiernet.net>

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