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Mallard with Turnips

 

7

Yield

4

servings

Prep

25

min

Cook

1

hrs

Ready

1

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

Ingredients

2 each duck
ready to cook
*
1 teaspoon black pepper
1 tablespoon olive oil
light
1 ½ each bay leaves
*
¼ teaspoon rosemary leaves
*

Directions

Directions: Preheat oven to 350℉ (180℃).

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 4g (0.1 oz)
Amount per Serving
Calories 27101% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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