Mallard with Turnips

1 hours Prep: 25 minutes Cook: 1 hours

27 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	each	ducks	ready to cook
1	teaspoon	black pepper
1	tablespoon	olive oil	light
1 1/2	each	bay leaves
1/4	teaspoon	rosemary leaves

Directions

Directions: Preheat oven to 350.

Season duck cavities and prick skin once on breast, back and thighs.

Melt butter and oil in heavy casserole dish on stove top.

Brown ducks on all sides over medium flame.

Remove from fire.

Make herb bouquet in cheesecloth with parsley, rosemary, bay leaf and thyme.

Pour butter and fat off ducks, sprinkle with salt and pepper, add herb bouquet and cover dish to cook for 1 hour.

Ducks are best medium rare; prick breast and stop cooking when expressed juice is pale rose.

Yellow means well-done (dry).

Cook peeled turnips in salted water for 8 minutes, halved.

Add to dish at 40 minutes. Continue basting both turnips and duck for 20 minutes more.

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Nutrition Facts

Serving Size 4g

Amount per Serving

Calories 27 101% of calories from fat

	% Daily Value*
Total Fat 3.0g	5%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 0mg	0%
Total Carbohydrate 0.0g	0%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 0.0g	0%

Vitamin A	0%		Vitamin C	0%
Calcium	0%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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