Smothered duck

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 -

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Recipe by: Emeril Lagasse

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