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Duck Creole

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Serves 4

Ingredients

  • 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. yellow onion, diced
  • 1 c. celery, diced
  • ¾ c. green bell pepper, diced
  • ½ tsp. Tabasco sauce
  • 4 garlic cloves, minced
  • 2 c. chicken (or duck!) stock or broth
  • 2 bay leaves
  • 1 tsp. dried thyme leaves
  • 1 tsp. dried basil leaves
  • 1½ c. peeled and diced tomato, drained (canned O.K.)
  • 2/3 c. canned tomato sauce
  • 1 tsp. granulated sugar
  • 4 c. warm cooked rice

Directions

  1. Heat oil in a large skillet over medium-high heat.
  2. Season duck pieces with Cajun spice and add to skillet.
  3. Sear duck evenly until well browned.
  4. Remove duck from skillet.
  5. Add butter, onion, celery and bell pepper to skillet and saute until vegetables are softened, about 5 minutes.
  6. Return duck to skillet and add Tabasco, garlic, chicken stock, bay leaves, thyme and basil. Simmer for 1 hour, covered.
  7. 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.
  8. Adjust seasonings.
  9. Serve over warm rice.
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Related:  recipes

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