Ingredients (4 servings)

2 Ducks, ready to cook
1 tsp Pepper
1 tbsp Olive oil, light
1½ Bay leaves
¼ tsp Rosemary

Instructions

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 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. Suggestions: French bread, red Burgundy, hot turnips and rare duck.

1 lb. chopped onions or shallots

2 tbsps. olive oil

1½ lbs. peeled, diced medium turnips

2 boneless chicken breast, diced

salt and pepper to taste

Place the onions and olive oil in a heavy flameproof pot, preferably enameled cast iron, Large enough to hold all the above. Cook over moderately high heat, rolling the onions over occasionally, until they are lightly browned, 5 to 7 minutes. Add the turnips, season with the salt and pepper, and toss gently to mix with the onions and coat with the oil. Add diced chicken. Reduce the heat to moderately low, cover the pan tightly, and cook, stirring once or twice, until the onions and chicken are golden and all the vegetables are tender, about 25 to 30 minutes... Serves 8.

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