Duck With Root Vegetables
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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.
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      Title: Duck with root vegetables
 Categories: E.
      Yield: 4 Servings
      1    Domestic duck, about 4
      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
    1/4 lb Baby carrots, peeled
    1/4 lb Baby parsnips, peeled
      1 lg Onion, halved, and cut into
    1/4 lb Baby turnips, peeled
    1/4 lb Baby red beets, peeled
      4 sm Red potatoes, quartered
           Salt and fresh ground black
           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

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Recipe ID 22081 (Apr 03, 2005)

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