Roast duck with potatoes turnips and olives - bon appetit

6 servings

Ingredients

Quantity Ingredient
2 5-lb ducks
Fresh or dried thyme
2 larges Onions, sliced
4 Russet potatoes, quartered lengthwise, cut crosswise into 1/2-inch-thick pieces
5 Turnips, peeled, quartered lengthwise, cut crosswise into 1/2-inch-thick pieces
1 cup Nicoise olives
Fresh thyme sprigs (opt.)
1½ cup Canned beef broth
½ cup Dry white wine

Directions

Preheat oven to 450'F. Pat ducks dry. Remove fat pieces from inside cavities. Season cavities with thyme, salt and pepper. Place a few onion slices in cavity of each duck. Tie legs together to hold shape.

Place each duck in separate large roasting pan. Pierce all over with fork. Rub outside of ducks with generous amounts of thyme, salt and pepper. Place remaining onion slices around ducks. Roast 15 minutes.

Remove roasting pans from oven and add potatoes and turnips. Sprinkle vegetables with salt, pepper and thyme. Stir vegetables to coat with duck drippings. Return pans to oven and roast 15 minutes longer.

Reduce oven temperature to 375F. Continue roasting until juices run slightly rosy when ducks are pierced in thickest part of thigh or drumstick, turning vegetables occasionally, about 55 minutes longer.

Transfer ducks to serving platter. Mix olives into vegetables. Using slotted spoon, transfer vegetable mixture to platter with ducks.

Garnish with thyme sprigs, if desired.

Pour drippings from roasting pans into large glass measuring cup.

Degrease drippings, reserving 2 T fat. Add canned beef broth and dry white wine to one roasting pan. Bring to boil, scraping up any browned bits. Pour mixture into second pan. Add reserved 2 T fat to wine mixture in second roasting pan. Add degreased drippings to same pan. Boil until syrupy, scraping up browned bits, about 5 minutes.

Season sauce to taste with thyme, salt and pepper. Serve sauce with duck and vegetables.

Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>

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