Creole Duck

2 Tbsp. vegetable oil
2 c. boneless duck breast, skin removed; cut across the “grain” into 1-inch strips
3 Tbsp. Cajun spice
2 Tbsp. butter
1 c. celery, diced
1 c. yellow onion, diced
¾ c. green bell pepper, diced
½ tsp. Tabasco sauce
4 garlic cloves, minced
2 c. chicken stock or broth (or duck)
2 bay leaves
1 tsp. dried thyme leaves
1 tsp. dried basil leaves
1½ c. peeled and diced tomato, drained (canned O.K.)
⅔ c. canned tomato sauce
1 tsp. granulated sugar
4 cups cooked rice
Heat oil in a large skillet over medium-high heat. Season duck pieces with Cajun spice. Sear duck on both sides until well browned. Remove duck from skillet. Add butter, onion, celery and bell pepper to skillet and saute until vegetables are soft, about 4 minutes. Return duck to skillet and add Tabasco, garlic, chicken stock, bay leaves, thyme and basil. Simmer for 1 hour, covered. Add tomato, tomato sauce and sugar. Simmer until duck is tender and sauce has thickened. Serve over the rice.

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