| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Poultry, Italian |
4 |
Servings |
INGREDIENTS
| 1 |
|
Duckling; thawed & quartered |
| 1/4 |
ts |
Black pepper |
| 1 |
tb |
Oregano, dried |
| 1/2 |
tb |
Basil, dried |
| 4 |
tb |
Dijon mustard |
| 1/3 |
c |
Parmesan; grated |
| 1/3 |
c |
Vermouth, dry |
| 1/4 |
c |
Parsley, chopped; (garnish) |
INSTRUCTIONS
Preheat oven to 400 degrees. With a sharp knife, score skin of duckling
quarters. Place duckling quarters, skin side up, on a rack in a uncovered
roasting pan; sprinkle with pepper, oregano and basil. Roast 1 hour. Remove
duckling from rack. Drain liquid from pan. Place duckling quarters in pan
without rack. Spread mustard over top of duckling quarters; sprinkle with
cheese. Pour vermouth in pan and continue baking at 400 degrees for 45
minutes or until tender. Garnish with parsley.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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