Title: Mallard with Turnips
Categories: Poultry
Yield: 4 Servings
| 2 | | Ducks, ready to cook |
| 1 | ts | Pepper |
| 1 | tb | Olive oil, light |
| 1 1/2 | | Bay leaves |
| 1/4 | ts | Rosemary |
Directions: 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. Suggestions: French bread, red Burgundy, hot turnips
and rare duck.