Yield: 3 servings
| Measure | Ingredient |
|---|---|
| 2.00 tablespoon | peanut oil |
| 5.00 pounds | duck; cut 8 serving pieces |
| 2.00 tablespoon | bayou blast; see * note |
| 1.00 \N | carrot; diced |
| 1.00 \N | onion; diced |
| 1.00 \N | turnip; diced |
| 8.00 \N | whole garlic cloves; unpeeled |
| 1.00 large | baking potato; diced |
| 4.00 cup | chicken or duck stock |
| 2.00 \N | bay leaves |
| 2.00 \N | thyme sprigs |
| 2.00 tablespoon | flour |
* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection.
Preheat oven to 375 degrees. In a dutch oven or large roasting pan with cover, heat oil over medium-high heat. Season duck pieces with Bayou Blast,then add to pan, skin-side down, and sear until well-browned, about 5 minutes. Turn pieces to meat side and add carrot, onion, turnip and garlic cloves; saute, stirring gently, 2 to 3 minutes. Add potatoes, stock, bay leaves and thyme and bring to a boil. Cover pan and transfer to oven; bake one hour. When duck is tender, remove pieces to a warmed serving dish and set aside while you prepare sauce. In a small bowl whisk flour with 2 tablespoons water and add to liquid in roasting pan. Bring to a boil over high heat, stirring, until sauce thickens. Pour over duck pieces and serve. This recipe yields 3 to 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-038 broadcast 02-13-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-08-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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