Ducks and Roots

			From: Mkingston9@aol.com Subject: Ducks and Roots Date: November 4, 2002 8:26:43 PM EST To: aroundthekitchen@drwoonline.com Reply-To: aroundthekitchen@drwoonline.com Hi!!! It’s great to be back and trying to catch up. On brining the turkey, I am very interested in trying this, and I have had a success brining pork chops--tender, juicy etc. But I think someone hit on one practical question when it comes to Thanksgiving: finding a container for the brining if you are working with a 12 pound bird. On the subject of duck. I recently was treated to a delicious duck breast entree, served with celery root (celeriac, I believe), my first taste of this vegetable, and it perfectly complemented the duck. The duck was lightly sauced with cherry, thinly sliced and served over the celery root and potato puree. My friend the cook said that she used a food mill to prepare the celery root, and in so doing, separated out a lot of the fiber. The mix of root to potato was 3:1, so it was very delicate--a good idea when serving duck, I think. I checked some recipes, some call for just mashing, and some call for a food mill or even more exotic tools. Not having a food mill, I wonder if any of you have prepared celery root by just boiling and mashing or perhaps using a a cuisanart? More later on wonderful, traditional bread stuffing and Thanksgiving turkeys Margo