We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Uninspired by Jesus? Bet you've never met him!

Mallard with Turnips

0
(0)
CATEGORY CUISINE TAG YIELD
Meats French Poultry 4 Servings

INGREDIENTS

2 Ducks, ready to cook
1 ts Pepper
1 tb Olive oil, light
1 1/2 Bay leaves
1/4 ts 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

A Message from our Provider:

“Society’s rejects have a special place in God’s heart”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?