Tuesday, May 27, 2014

Duck Creole...One of my favorites

With summer upon us, it is time to figure out what to do with all those ducks in the freezer.  There are many wonderful options, but this is one of my favorites.  While it is best with dabblers like mallards, gadwalls, woodies and teal (what isn't?), it is also a great way to utilize some of the stronger tasting divers.  The cooking process seems to mellow some of the "gaminess" and makes for a very tasty dish!

2 tablespoons of vegetable or olive oil
2 cups of boneless duck breasts, cut into small cubes
Cajun seasoning of your choice
2 tablespoons of butter
1 cup onion, diced
1 cup celery, diced
1 cup bell pepper, diced
Tabasco sauce to taste
4 cloves of garlic, minced or pressed
2 cups chicken broth
2 bay leaves 1 teaspoon dried thyme leaves
1 teaspoon dried basil leaves
1-14 oz can diced tomatoes
1-8 oz can tomato sauce
1-4 oz can tomato paste
4 cups warm cooked rice

The holy trinity of Cajun cooking...onion, bell pepper and celery

Tony's makes everything better!

Heat oil in a large skillet over medium-high heat.  Season duck with cajun seasoning and sear until well browned.  Remove from skillet.  Add butter, onion, celery, and bell pepper to skillet and saut√© until onions are translucent.  

Return duck to skillet and add garlic, chicken stock, bay leaves, thyme and basil, as well as Tabasco to taste.  Bring to boil and simmer for at least 1 hour. covered.  Add tomato, tomato sauce, and tomato paste.  Simmer until duck is tender and sauce has thickened to approximately the consistency of marinara sauce.
  Serve over warm rice....

Enjoy a bowl of Creole with family and preferably a good Lab, never forgetting that...

Brown is Beautiful!

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