Duck With Root Vegetables
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Duck With Root Vegetables
  Duck    Vegetables    Roots  
Last updated 6/12/2012 12:59:10 AM. Recipe ID 22081. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Duck with root vegetables
 Categories: E.
      Yield: 4 Servings
 
      1    Domestic duck, about 4
           Pounds
           Essence
      2 tb Steen's 100 percent Pure
           Cane Syrup
      4 tb Olive oil, in all
      4    Ribs of 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
 
  Preheat the oven to 450 degrees. Quarter the duck. Season the duck
  with Essence. Rub the duck with the cane syrup. In a sauté 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
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 22081 (Apr 03, 2005)

[an error occurred while processing this directive]