Title: Mallard with Turnips #1
Categories: Poultry Game Vegetable
Yield: 1 Servings
| 2 | | Ducks, ready to cook |
| 2 | ts | Salt |
| 1 | ts | Pepper |
| 4 | tb | Butter, unsalted |
| 1 | tb | Olive oil, light |
| 6 | | Parsley, sprigs |
| 1 1/2 | | Bay leaves |
| 1/2 | ts | Thyme |
| 1/4 | ts | Rosemary |
| 4 | lb | Turnips, young white |
Preheat oven to 350. Season duck cavities and prick skin once on breast,
back and thighs. Melt butter and oil in heavy casserole dish on stove top.
Brown ducks on all sides over medium flame. Remove from fire. Make herb
bouquet in cheesecloth with parsley, rosemary, bay leaf and thyme. Pour
butter and fat off ducks, sprinkle with salt and pepper, add herb bouquet
and cover dish to cook for 1 hour. Ducks are best medium rare; prick breast
and stop cooking when expressed juice is pale rose. Yellow means well-done
(dry). Cook peeled turnips in salted water for 8 minutes, halved. Add to
dish at 40 minutes. Continue basting both turnips and duck for 20 minutes
more.