Jacque's Skillet Duck with Parsnips and Shallots

Julia and Jacques Cooking at Home by Julia Child & Jacques Pepin
Cookbook 52, Recipe 1, (total 107)

Jason & Dyanna gave this cookbook to Stephen & I for Christmas one year. It's signed by Mr. Pepin himself! We had a duck on hand since Stephen decided to buy one at the Farmers Market with no plan to cook it. Pa loves duck so we cooked it up for the Christmas gathering with him on the 26th.

Did I like it? Definitely. I substituted 1/2 potatoes for 1/2 of the parsnips - don't do that - the potatoes didn't cook as well.

Recipe: Jacques has very detailed instructions on cutting up the duck. Essentially: cut the breasts off, cut the legs off, cut the wings off and hack in two, cut the thighs off. The carcass will remain for you to make stock from. Place the duck skin side down in a heavy pan over medium heat and cook until all sides are browned aprox 20 minutes. Reduce heat to low and add 3lbs of parsnips, 2 cups whole shallots, the bulbs of 2 heads of garlic, fresh rosemary, fresh bay leaves, salt and pepper. Cover and cook for aprox 30 minutes - until vegetables are done. Remove the duck and vegetables from the pan and place on a serving platter. Deglaze the pan with 1 cup of water, boil until thickened.