Creole Braised Duck. I think this might be my new favorite way to cook whole ducks. You could also do it by taking the breast meat and pounding them out and browning them instead of the whole duck. Also when you pull it out for the last step to let it rest, if your gravy is too thin just take flour and add it until you get your preferred consistency.
Prep Time: 3½ Hours
Yields: 4 Servings
Ingredients:
6 teal or wood ducks, dressed
salt and black pepper to taste
granulated garlic to taste
¼ cup vegetable oil
1 cup flour
2 cups diced onions
1 cup diced celery
1 cup diced green bell peppers
¼ cup minced garlic
1 (10-ounce) can diced tomatoes, drained
1 (10-ounce) can RO*TEL®
1 (10-ounce) can tomato purée
2 cups chicken or game bird stock
½ cup dry white wine
1 tsp chopped thyme
2 cups sliced mushrooms
¼ cup chopped parsley
½ cup sliced green onions
Method:
Preheat oven to 350°F. Season duck pieces well with salt, pepper and granulated garlic and set aside. In a large Dutch oven, heat vegetable oil over medium-high heat. Dust ducks lightly with flour, shaking off excess. Place ducks in hot oil and brown lightly on all sides. Remove duck from pot and set aside. Add onions, celery, bell peppers and minced garlic and sauté 5–7 minutes or until golden brown. Add tomatoes, RO*TEL®, purée, stock, wine and thyme, scraping the bottom of pot to release browned bits. Return duck to pot and add mushrooms. Cover and bake in preheated oven for 3 hours or until meat is tender. Remove from oven and gently stir in parsley and green onions. Cover and let rest for 10 minutes. Adjust seasonings with salt, pepper and granulated garlic if necessary. Serve hot over steamed white rice or grits and garnish with parsley.
From “After the Hunt: with Chef John Folse"
http://www.lpb.org/afterthehuntFrom “After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery,” Chef John Folse, Owner & CEO of Chef John Folse & Company, 2517 South Philippe Avenue, Gonzales, La. 70737,
http://www.jfolse.com.
