serving up (oregon) duck for dinner

okay, to get us in the spirit for tonight's game and for an oregon defeat, we are cooking duck for our gameday dinner!  enjoy the rich, succulent duck meat with turnips, a green salad, and a dark beer (or two). roasted duck with turnips:

heat the oven to 350 degrees.  sprinkle a 4-5 pound duck, cut into pieces, with salt and pepper and put the pieces into a cast iron skillet over medium-high heat on the stove.  brown the duck carefully on both sides, rotating and turning as necessary (this will take about 20 minutes total).  remove the pieces as they are browned.

drain the fat, return the duck to the pan and add a stem of  fresh marjoram, 1 bay leaf, and 2 lightly crushed garlic cloves. cover with foil, put it in the oven, and roast for about 30 minutes.

remove the pan from the oven and carefully pur off most of the fat.  add about 2 pounds of cut-up purple-topped turnips, cover with foil again, and return it to the oven.  stir and baste the turnips every 10 minutes or so until the duck is done, 30 minutes or more (the juices will run clear and the meat will be tender).

eat well...and, war eagle!