Wild Ducks and Turnips
Serves 8. Adapted by Corinne Cook from a recipe in “Louisiana Largesse,” edited by the late Pat Baldridge.
4 wild ducks
Salt, black pepper and cayenne pepper to taste
½ cup butter
6 medium turnips, peeled and quartered
4 medium onions, quartered
1 teaspoon Worcestershire Sauce
1 cup white wine
1 tablespoon lemon juice
2 cups beef broth
¼ cup green onions, optional
2 tablespoons chopped fresh parsley, optional
Pinch of marjoram
1. Very generously season ducks with salt, pepper and cayenne inside and out. Using a large skillet, brown ducks in butter. Turn ducks so that all sides are browned. Remove ducks and set aside.
2. Brown turnips and onions in same skillet for about 15 minutes. Set vegetables aside.
3. Add Worcestershire, wine and lemon juice to skillet to deglaze it. Then add beef broth and cook 3-4 minutes.
4. Place ducks in roasting pan, breast side up; fit them in tightly. Pour gravy over the ducks (do not add turnips at this time), cover tightly with foil and cook at 325 F for 11/2 hours.
5. Uncover and add turnips and onions and cook for 30 more minutes. Check to see that ducks are tender.
6. Five minutes before serving add green onions, parsley and marjoram. Stir and serve.