Ingredients
- 1 domestic duck, about 4 pounds
- Essence, recipe follows
- 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
- 1/4 pound baby carrots, peeled
- 1/4 pound baby parsnips, peeled
- 1 large onion, halved, and cut into wedges
- 1/4 pound baby turnips, peeled
- 1/4 pound baby red beets, peeled
- 4 small red potatoes, quartered
- Salt and fresh ground black pepper
- Cayenne pepper
- 2 teaspoons dried rosemary
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 1/2 cups water
- 1/2 cup dry Sherry
- 2 tablespoons chopped chives
Directions
Preheat the oven to 450 degrees. Quarter the duck. Season the duck with Essence. Rub the duck with the cane syrup. In a saute 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
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
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