Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Duckling; thawed & quartered |
| ¼ teaspoon | Black pepper |
| 1 tablespoon | Oregano, dried |
| ½ tablespoon | Basil, dried |
| 4 tablespoons | Dijon mustard |
| ⅓ cup | Parmesan; grated |
| ⅓ cup | Vermouth, dry |
| ¼ cup | 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.