Sauteed Duck with Root Vegetables

My local grocer carries duck. My dog eats duck. I had duck at a fancy restaurant the other day. Why don't I cook duck?! Well. Now I do. I doubt I'm going to use a recipe in the future, but here is one that I thought I'd try for my first duck-attempt. It went quite well and was delicious!

Who doesn't like duck?!
Easy meals that seem fancy
Are always handy.

Ingredients:

• 3 Tbsp olive oil
• 1 whole duck, cut into 8 pieces
• 1/2 cup flour, plus 2 Tablespoons
• 2 Tbsp paprika
• 2 Tbsp salt
• 1 Tbps black pepper
• 1/2 Tbsp cayenne pepper
• 1 cup chopped yellow onions
• 2/3 cup chopped carrots
• 1/2 cup chopped celery
• 2/3 cup chopped parsnips
• 1/2 cup chopped turnips
• 2 Tbsp minced garlic
• 1 tbsp chopped fresh thyme
• 1 Tbp chopped fresh basil
• 1 Tbsp chopped fresh oregano
• 3 cups duck stock (or mushroom broth)
• 1 cup red wine
• 1 cup mashed sweet potatoes
• 1/2 cup fried parsnip strips
• 2 Tbsp chopped green onions

1. In a cast iron skillet, heat the olive oil. Mix 1/2 cup flour with paprika, salt, pepper, and cayenne pepper. Dredge the duck pieces in the flour. When the oil is smoking hot, add the duck pieces, skin side down. Brown the duck for 2 to 3 minutes on each side to get an even browning. Remove the duck and set aside.
2. In the same oil, stir in 2 Tbsp of the remaining flour. Add the onions, carrots, celery, parsnips, turnips and garlic. Saute the vegetables for 2 to 3 minutes. Add the fresh herbs and season with salt and pepper. Add the duck pieces. Pour the stock and red wine into the pan.
3. Bring the liquid to a boil and reduce to a simmer. Cover and let simmer for 30 minutes or until the vegetables are fork tender.
   
4. Mound the potatoes in the center of a shallow bowl. Remove a couple of duck pieces and place on top of the potatoes. Spoon the sauce and vegetables over the duck. Garnish with parsnip strips and green onions.

Next time, I'm going to grill the duck, or maybe broil it? And put everything atop collard greens too. It was excellent with champagne though!

Recipe adapted from "New Orleans Cooking" by Emeril Lagasse.
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