Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Ducks, ready to cook
1 ts Pepper
1 tb Olive oil, light
1 1/2 Bay leaves
1/4 ts Rosemary

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 expressed 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.

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