Duck with Root Vegetables
| Yield: | 1 Servings |
| Categories: |
| 1 | Domestic duck,; about 4 pounds | |
| Essence | ||
| 2 | tb | Steen's 100 percent Pure Cane Syrup |
| 4 | tb | Olive oil,; in all |
| 4 | Ribs celery, sliced lengthwise in half | |
| 1 | lg | Head of garlic, cut in half crosswise |
| 1/4 | lb | Baby carrots,; peeled |
| 1/4 | lb | Baby parsnips,; peeled |
| 1 | lg | Onion, halved, and; cut into wedges |
| 1/4 | lb | Baby turnips,; peeled |
| 1/4 | lb | Baby red beets,; peeled |
| 4 | sm | Red potatoes,; quartered |
| Salt and fresh ground black pepper | ||
| Cayenne pepper | ||
| 2 | ts | Dried rosemary |
| 1 | ts | Dried basil |
| 1 | ts | Dried oregano |
| 1 1/2 | c | Water |
| 1/2 | c | Dry sherry |
| 2 | tb | Chopped chives |
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