Ingredients:
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Domestic duckling, quartered
Chili seasoning mix
Pure cane syrup
Vegetable oil
Celery, sliced lengthwise in half
Garlic, cut in half
Large Carrots, sliced lengthwise in half and cut into 3 inch
pieces
Parsnips, sliced lengthwise in half and cut into 3 inch pieces
Onions, cut into wedges
Medium turnip, cut into wedges
Medium beet, cut into wedges
Red potatoes, quartered
Olive oil
Salt
Freshly ground black pepper
Cayenne
Dried Rosemary
Dried Basil
Dried Oregano
Water
Dry sherry |
1 (about 1.5kg)
1 tablespoon
2 tablespoons
1 tablespoon
4 ribs
1
2
2
1
1
1
4
2 tablespoons
¾ teaspoon
¼ teaspoon
⅛ teaspoon
1 teaspoon
½ teaspoon
½ teaspoon
1 ½ cups
½ cup
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Method:
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Preheat the oven to 450°F.
-
Rub the duck with 1 tablespoon of chili seasoning mix
and the syrup. Heat the vegetable oil in a large skillet over high heat
and brown the duck, skin side down for about 5 minutes. Remove from
skillet.
-
Place the celery and garlic on a wire rack fitted over a
roasting pan. In a large bowl, toss the carrots, parsnips, onion,
turnip, beet and potatoes with olive oil, ½ teaspoon of salt, 1/8
teaspoon of black pepper, cayenne, rosemary, basil, oregano and the
remaining 1 teaspoon of chili seasoning mix.
-
Spread the vegetables evenly over the celery and garlic.
-
Place the duck pieces, skin side down, on top of the
vegetables. Sprinkle the duck with the remaining ¼ teaspoon sale and
1/8 teaspoon black pepper. Pour the water and sherry into the bottom of
the roasting pan. Toast for about 45 minutes, or until the duck is
tender.
-
To serve, mound the vegetables in the center of dinner
plates and top with duck pieces.
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