astray recipes: Duck with root vegetables

Categories: Emeril
Yield: 4 servings

Measure	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

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

duck with root vegetables