Duck With Root Vegetables Recipe

Duck With Root Vegetables Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
1: Domestic duck, about 4
Pounds,
Essence,
2 tbsp: Steens 100 percent Pure,
Cane Syrup,
4 tbsp: Olive oil, in all
4 Ribs: of celery, sliced
Lengthwise in half,
1 large: Head of garlic, cut in half
Crosswise,
1/4 lbs: Baby carrots, peeled
1/4 lbs: Baby parsnips, peeled
1 large: Onion, halved, and cut into
Wedges,
1/4 lbs: Baby turnips, peeled
1/4 lbs: Baby red beets, peeled
4 small: Red potatoes, quartered
Salt and fresh ground black,
Pepper,
Cayenne pepper,
2 tsp: Dried rosemary,
1 tsp: Dried basil,
1 tsp: Dried oregano,
1 1/2 cup: Water,
1/2 cup: Dry sherry,
2 tbsp: Chopped chives,

Directions:

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

ESSENCE OF EMERIL SHOW #EE2429


Source from luhu.jp