Recipe - Duck With Root Vegetables

1 Domestic duck,; about 4
pounds
Essence
2 tablespoon Steen's 100 percent Pure
Cane Syrup
4 tablespoon Olive oil,; in all
4 Ribs celery, cut or sliced up
lengthwise in half
1 lg Head of garlic, cut in half
crosswise
One fourth pound Baby carrots,; peeled
One fourth pound Baby parsnips,; peeled
1 lg Onion, halved, and; cut into
wedges
One fourth pound Baby turnips,; peeled
One fourth pound Baby red beets,; peeled
4 small Red potatoes,; quartered
Salt and fresh ground black
pepper
Cayenne pepper
2 teaspoon Dried rosemary
1 teaspoon Dried basil
1 teaspoon Dried oregano
1 One half cup Water
One half cup Dry sherry
2 tablespoon 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 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 MCRecipe Digest V1 #303

Date: Fri, 15 Nov 1996 07:57:59 0500

From: Meg Antczak meginny@frontiernet.net