Duck with root vegetables

4 servings

Ingredients

Quantity Ingredient
1 Domestic duck, about 4
Pounds
Essence
2 tablespoons Steen's 100 percent Pure
Cane Syrup
4 tablespoons Olive oil, in all
4 Ribs of celery, sliced
Lengthwise in half
1 large Head of garlic, cut in half
Crosswise
¼ pounds Baby carrots, peeled
¼ pounds Baby parsnips, peeled
1 large Onion, halved, and cut into
Wedges
¼ pounds Baby turnips, peeled
¼ pounds Baby red beets, peeled
4 smalls Red potatoes, quartered
Salt and fresh ground black
Pepper
Cayenne pepper
2 teaspoons Dried rosemary
1 teaspoon Dried basil
1 teaspoon Dried oregano
1½ cup Water
½ cup Dry sherry
2 tablespoons 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 sauté 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

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