Yield: 4 Servings
1 Duckling; thawed & quartered
1/4 teaspoon Black pepper
1 tablespoon Oregano, dried
1/2 tablespoon Basil, dried
4 tablespoons Dijon mustard
1/3 c Parmesan; grated
1/3 c Vermouth, dry
1/4 c Parsley, chopped; (garnish)
Preheat oven to 400 degrees.
With a sharp knife, score skin of duckling quarters. Place duckling quarters, skin side up, on a rack in a uncovered roasting pan; sprinkle with pepper, oregano and basil. Roast 1 hour. Remove duckling from rack. Drain liquid from pan. Place duckling quarters in pan without rack. Spread mustard over top of duckling quarters; sprinkle with cheese. Pour vermouth in pan and continue baking at 400 degrees for 45 minutes or until tender. Garnish with parsley.