Title: Duck with Root Vegetables
Categories: Poultry
Yield: 1 Servings

4	lb	Domestic duck
		Essence
2	tb	Steen's 100 percent Pure
		Cane Syrup
4	tb	Olive oil, in all
4		Rib 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 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 saute 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

SOURCE: Essence of Emeril Cooking Show Copyright 1996, TV FOOD NETWORK SHOW #EE2429 From: Dave Drum Date: 26 Oct 97 National Cooking Echo Ä

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