Duck Creole Serves 4 Ingredients 2 tbsp. vegetable oil 2 cups boneless duck breast, skin removed; cut across the "grain" into 1-inch strips 3 tbsp. Cajun spice 2 tbsp. butter 1 cup yellow onion, diced 1 cup celery, diced 3/4 cup green bell pepper, diced 1/2 tsp. Tabasco sauce 4 garlic cloves, minced 2 cups chicken (or duck!) stock or broth 2 bay leaves 1 tsp. dried thyme leaves 1 tsp. dried basil leaves 1 1/2 cups peeled and diced tomato, drained (or canned) 2/3 cup canned tomato sauce 1 tsp. granulated sugar 4 cups warm cooked rice Directions 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 saute 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.