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Cajun Smothered Duck

Source of Recipe


Tom Fitzmorris






List of Ingredients



• 2 farm-raised ducklings or 4 wild ducks, cleaned
  
• 2 Tbsp Creole seasoning
  
• 1 cup flour
  
• 1/2 cup vegetable oil
  
• 2 onions, chopped
  
• 2 large bell peppers, chopped
  
• 1 celery rib, chopped
  
• 1 cup chopped green onions
  
• 1/2 cup chopped parsley
  
• 1 bay leaf
  






Instructions



1. Wash the ducks and pat dry. Season inside and out with Creole seasoning, then dust the outside lightly with flour.
   
   
2. Heat the vegetable oil in a roasting pan or large, heavy pot over medium-high heat. Brown the ducks in oil, turning frequently, until the skin begins to crisp on all sides. Remove and keep warm.
   
   
3. Pour off all but about 1 tablespoon of the oil in the pot. Over medium-low heat, sauté the onions, bell peppers and celery until soft -- about 2 minutes.
   
   
4. Turn the oven on to 300º F. Return the ducks to the pot. Add a cup of water or chicken stock and the bay leaf. Cover the pan and put it in the oven for about 90 minutes. (Larger ducks may take as long as 2 hours.) Every half hour, open the pan and turn the ducks over.
   
   
5. Remove the ducks from the pan and keep warm. Let the pan contents stand for a few minutes; the fat will rise to the top. Skim and discard the fat. Bring the remaining pan contents to a very light simmer, and reduce until it thickens to a gravy consistency. Add the green onions and the parsley, and add more Creole seasoning or salt and pepper to taste.
   
   With a large knife, cut the ducks in half from end to end. Remove and discard the backbone and rib cage, and serve with the rest of the sauce. This is great with dirty rice dressing and yams.
   
   Serves 4 to 6