Categories: Poultry 
      Yield: 4 servings 
  
      2    Ducks, ready to cook            1 1/2    Bay leaves 
      1 ts Pepper                            1/4 ts Rosemary 
      1 tb Olive oil, light                
  
  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.