Serves 8 to 10

I don't know how it got started, but someone long ago decided that it is important to eat black-eyed peas first thing on New Year's Day. It's supposed to bring good luck. Here's a recipe that just might tip the scales of fortune your way this year. For extra flavor, you may wish to throw an oven-browned duck carcass or two into the pot while the black-eyed peas are cooking. If you want to save some time, you can use either fresh or canned black-eyed peas.

Ingredients

• 1 lb. dried black-eyed peas
• 2 qt. water
• 1-2 smoked ham hocks
• 2 tsp. salt
• 2 Tbsp. butter
• 1 large onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 1 jalapeño pepper, seeded and minced
• 3 c. duck breast; boneless, skinless and diced into 1/2 inch cubes
• Dash Worcestershire sauce
• 2 c. tomato, diced (canned or fresh)
• Salt and pepper to taste
• Tabasco to taste

Directions

1. Combine peas and water in a large stockpot.
2. Bring to a boil and then turn off the heat and let stand for 1 hour.
3. Bring to a boil again, then reduce heat to simmer.
4. Add ham hocks and salt, and cook until peas are tender.
5. Remove hocks, pick meat off and return meat to peas.
6. While peas are simmering, heat the butter in a skillet over medium-high heat and sauté onion, celery, carrots and jalapeno pepper until soft.
7. Add duck and brown evenly.
8. Season with Worcestershire sauce.
9. Add to peas with tomato and heat to warm.
10. Season with salt, pepper and Tabasco. Good luck!