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Wild Duck Creole Style
from: Recipes-ExchangeIngredients
* 2 lb mallards OR other wild ducks, two small
* 1/2 ts dried sage, crumbled
* 1/2 ts thyme leaves, dried
* 1/2 ts dried oregano, crumbled
* 1/4 ts cayenne pepper
* 1 ts paprika
* 1 ts salt
* 1 ts black pepper, freshly ground
* 1 Tb cooking oil
* 2 Tb butter, unsalted
* Creole Sauce (see below)
* 1/4 lb Cajun peppered ham (or tasso) Diced
* 1/4 lb Cajun sausage, diced
* 1 md onion,coarsely minced
* 1 green bell pepper, finely diced
* 2 stalks celery,finely diced
* 1 bn green onions, trimmed and chopped
- including crisp greens
* Italian-style plum tomatoes
* 1 cup duck (or chicken stock)
* 1/4 ts dried sage, crumbled
* 1/2 ts thyme, dried
* 1/2 ts cayenne pepper
* 2 fresh bay leaves
* 1/2 ts dried basil, crumbled
* 1/2 ts Worcestershire sauce
* salt, pepper and hot pepper sauce, to taste, optional
Preparation
Cut ducks into serving pieces (wings, halved breasts, legs, and thighs with half of back attached to each). Pat skin dry with paper towels. Mix together sage, thyme, oregano, cayenne, paprika, salt, and black pepper and rub mixture into skin.
In a large (12-inch), heavy skillet, heat oil and butter together. When butter foam subsides, add duck pieces, skin side down. Lower heat to medium-high and fry duck until skin is browned. Remove duck and reserve, draining fat back into pan.
Make Creole Sauce. Add duck pieces. Simmer 15 to 20 minutes longer, turning every 5 minutes. Duck is done when breast meat, cut with a knife, is reddish but not purple or bloody. (Stop cooking before meat turns pale, or it will be tough.)
Creole Sauce
Over medium-high heat fry tasso and sausage for 3 to 5 minutes in the fat that has been returned to the skillet after browning duck. Add onion and saute 5 minutes at high heat, stirring. Add bell pepper, celery, and green onions and fry for 2 minutes to soften.
Add tomatoes, stock, sage, thyme, cayenne, bay leaves, and basil. Over medium-low heat simmer vigorously until partly thickened (about 20 minutes). Just before serving stir in Worcestershire sauce. Add salt, pepper, and hot sauce (if desired).
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