Duck Creole

By á-174942

Ingredients

• 2 tablespoons vegetable oil
• 2 cups skinned boneless duck breast in 1" strips
• cut across the "grain"
• 3 tablespoons Cajun spice
• 2 tablespoons butter
• 1 cup diced yellow onion
• 1 cup diced celery
• 3/4 cup diced green bell pepper
• 1/2 teaspoon Tabasco sauce
• 4 garlic cloves minced
• 2 cups chicken (or duck!) stock or broth
• 2 bay leaves
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried basil leaves
• 1 1/2 cups diced peeled tomato drained (canned O.K.)
• 2/3 cup canned tomato sauce
• 1 teaspoon granulated sugar
• 4 cups warm cooked rice

Details

Servings 4

Preparation

Step 1

Heat oil in a large skillet over medium-high heat. Season duck pieces with Cajun spice and add to skillet. Sear duck evenly until well browned. Remove duck from skillet.

Add butter, onion, celery and bell pepper to skillet and sauté until vegetables are softened, about 5 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 to your liking. I like it about the thickness of a marinara sauce. Adjust seasonings. Serve over warm rice.

This recipe yields 4 servings.