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. So 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. Did you know that there are over 7,000 different varieties of black-eyed peas? Do you care?
Good Luck Duck
- 1 pound dried black-eyed peas
- 2 quarts water
- 1 - 2 smoked ham hocks
- 2 teaspoons salt
- 2 tablespoon butter
- 1 large onion diced
- 2 celery stalks diced
- 2 medium carrots diced
- 1 jalapeno pepper seeded and minced
- 3 cups duck breast; boneless skinless and diced into 1/2 inch cubes
- dash Worcestershire sauce
- 2 cups tomato diced (canned or fresh)
- salt and pepper to taste
- Tabasco to taste
- Combine peas and water in a large stockpot.
- Bring to a boil and then turn off the heat and let stand for 1 hour.
- Bring to a boil again, then reduce heat to simmer.
- Add ham hocks and salt and cook until peas are tender.
- Remove hocks, pick meat off and return meat to peas.
- While peas are simmering, heat the butter in a skillet over medium-high heat and sauté onion, celery, carrots and jalapeno pepper until soft.
- Add duck and brown evenly.
- Season with Worcestershire sauce. Add to peas with tomato and heat to warm. Season with salt, pepper and Tabasco.
- Good luck!