Title: Roast Duckling Milan
Categories: Poultry Italian
Yield: 4 Servings
| 1 | | Duckling; thawed & quartered |
| 1/4 | ts | Black pepper |
| 1 | tb | Oregano, dried |
| 1/2 | tb | Basil, dried |
| 4 | tb | Dijon mustard |
| 1/3 | c | Parmesan; grated |
| 1/3 | c | Vermouth, dry |
| 1/4 | c | Parsley, chopped; (garnish) |
Preheat oven to 400 degrees. With a sharp knife, score skin of duckling
quarters. Place duckling quarters, skin side up, on a rack in a uncovered
roasting pan; sprinkle with pepper, oregano and basil. Roast 1 hour. Remove
duckling from rack. Drain liquid from pan. Place duckling quarters in pan
without rack. Spread mustard over top of duckling quarters; sprinkle with
cheese. Pour vermouth in pan and continue baking at 400 degrees for 45
minutes or until tender. Garnish with parsley.