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Banding Together for Waterfowl

The Ultimate Duck Dinner

The Sporting chef shares his menu for the perfect summer feast
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Rosemary Mashed Potatoes 

This dish can be prepared several hours in advance and warmed in a 300-degree oven before serving. I usually add roasted garlic to this recipe, but since the pepper-coated ducks are loaded with flavor, I've toned it down a bit so the flavors don't compete. 

Preparation Time: 10 minutes  
Cooking Time: 45 minutes

Ingredients
  • 2 pounds russet potatoes, peeled and cut into 2-inch pieces
  • 1/2 cup half-and-half
  • 1/4 cup butter, cut into chunks
  • 2 teaspoon fresh rosemary leaves, minced
  • Salt and pepper
Directions
  1. Place potatoes in a large pot of salted water. Bring to a boil, reduce heat to low, and simmer for 30 to 35 minutes until potatoes are tender.
  2. Drain cooked potatoes well using a colander. Transfer to a bowl while still very hot and mash together with half-and-half, butter, and rosemary. Season to taste with salt and pepper. 

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