Julia Childs Duck Roasted In A Casserole With Turnips Recipes

Steps:

• Preheat the oven to 325.
• Season the duck inside and out with 1/2 tsp salt and pepper.
• Truss and prick the skin of the lower breast, thigh, and back.
• Brown slowly on all sides in the hot oil in a stove top safe casserole.
• Pour out the fat and salt the duck and place it breast up in the casserole.
• Add the bouquet garni and cover the casserole.
• Roast for 60 minutes.
• Peel and chop the turnips into 3/4 inch dice.
• Drop into boiling salted water for 5 minutes and drain.
• Remove the duck from the oven. Degrease using a bulb baster.
• Arrange the turnips around the duck, cover and return to the oven and cook an additional 30 to 40 minutes.
• Baste the turnips on occasion.
• Remove from the oven, drain the duck and after untrussing place on a platter.
• Remove the turnips with a slotted spoon and arrange around the duck.
• Sprinkle with minced parsley.
• Degrease the cooking juices and serve with the duck.

Steps:

• Start the stock for the sauce well in advance.
• Brown duck parts with carrot and onion in oil. (or brown carrot and onion with gleaned duck fat).
• Add bullion and water.
• Simmer with herbs and reduce to 2 cups.
• Skim fat, any scum, strain, and set aside, or refrigerate until needed.
• To begin the sauce, bring water to simmer while preparing orange peel.
• The peel is for both the roasting duck, and the sauce. This also, needs to be done in advance.
• Peel oranges, making sure that the strips are only the orange colored part, not the bitter white.
• Julienne into strips about 1/8" or less by 1 1/2 ".
• Simmer in water 6 minutes, drain, rinse in cold water, dry, and set aside.
• Peel orange segments, put in covered container, and set aside, or refrigerate.
• Prepare duck by trimming loose fat, making sure all feathers are gone, and remove wishbone from breast (optional).
• Prick skin to allow fat to escape, and to baste the duck during the cooking.
• Season cavity of ducks with salt and pepper, and place 1/3 of orange peel and 1/3 of orange segments inside.
• The small ducklings will take about 25 to 30 minutes to roast, so you might want to continue the sauce at this point and preheat the oven to 450°F.
• In a saucepan, blend sugar and vinegar over low heat to dissolve.
• Boil rapidly until mixture begins to caramelize.
• Lower heat to simmer, add half the duck stock, and stir until mixture is no longer caramelized.
• Remove from heat.
• Add remaining stock, blended cornstarch with 2 tablespoons of the port, remaining orange peel, and all but a few orange segments (saved for garnish).
• Simmer for 3-4 minutes, correct seasoning, and keep warm. Sauce should be clear and slightly thickened.
• Place ducklings on rack in small roasting pan, breast side up and place in oven.
• Roast 5 minutes, reduce heat to 350°F, and turn on side, and place back in oven.
• Continue to roast and turn, until duck is breast up. Roast 25 to 30 minutes total.
• When ducklings are done (juice will be rosy clear) place on warmed individual platters and keep warm.
• Finish sauce by removing fat from roasting pan and deglaze with port.
• Add to sauce.
• Bring sauce to simmer, add orange liqueur, and correct seasoning with lemon juice if sauce seems too sweet.
• Remove sauce from heat, swirl in butter and spoon some over ducks and put remainder in a warmed sauceboat.
• Garnish ducks with remaining orange segments, place rice and peas on platters and serve.

Steps:

• Bring the milk to a simmer, add the rice, salt, butter, garlic and seasonings.
• Simmer stirring occasionally for 10 minutes, until the rice is partially tender.
• Stir in the turnips, adding more milk if necessary to submerge the vegetables.
• Cover and simmer for 15 minutes stirring occasionally until the turnips are tender.
• The liquid should almost be absorbed.
• Puree in a food mill or a food processor.
• Shortly before serving, reheat, stirring.
• Carefully correct seasonings.
• Stir in the butter or cream by spoonfuls.
• Turn into a hot serving dish and sprinkle with parsley.