2 ducks (5 lbs each)
1 tsp each cinnamon and ginger
1 cup claret wine
1 large turnip
1 medium onion, sliced
5 tbsp butter
salt and pepper
bouquet garni: parsley, marjoram, lovage and thyme
6 sippets

Wash and clean ducks. Place onions and bouquet garni in the cavities. Lay ducks in a roasting pan. Add claret wine. Roast at 375° for 1 1/4 - 1 1/2 hours. Peel and slice turnip, place in a pan of lightly salted water, cook until tender and drain. Mash turnips with butter. If you wish, dot turnips with butter and sprinkle a little cinnamon on top.

Galerie de Paris
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TRG Creations