Yield: 8 servings
Measure | Ingredient |
---|---|
1.00 tablespoon | olive oil |
1.00 \N | whole domestic duck - (4 1/2 to 5 l; bs), cut 8 pieces |
1 \N | salt; to taste |
1 \N | freshly-ground black pepper; to taste |
1 \N | cayenne pepper; to taste |
2.00 cup | chopped onions |
1.00 cup | chopped celery |
1.00 pounds | smoked pork sausage; sliced 1/2 thick |
1 \N | pieces |
½ pounds | dried navy white beans |
2.00 \N | bay leaves |
2.00 tablespoon | chopped garlic |
4.00 cup | duck stock; see * note |
4.00 cup | water |
3.00 \N | fresh thyme sprigs |
½ cup | chopped green onions |
2.00 tablespoon | chopped parsley |
* Note: See the "Duck Stock" recipe which is included in this collection.
In a large saucepan, over medium heat, add the olive oil. Season the duck pieces with salt and pepper. When the oil is hot, sear the duck, fat side down for about 4 to 6 minutes. Turn over the duck and continue to sear for 4 minutes. Remove the duck from the pan and set aside. Add the onions and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until wilted, about 4 minutes. Add the sausage and continue to saute for 4 minutes. Stir in the beans, bay leaves, and garlic. Add the duck stock, water and fresh thyme. Place the duck pieces back into the pan. Bring the liquid to a boil and skim off any cloudy scum that has risen to the surface. Reduce the heat to a simmer and cook, uncovered for 3 hours, stirring occasionally or until the meat and beans are tender.
Reseason if necessary and stir in the green onions and parsley. This recipe yields 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B01 broadcast 05-03-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
06-02-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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