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Duck Creole

Ingredients

  • 2 tablespoons vegetable oil
  • 2 cups boneless duck breast skin removed; cut across the “grain” into 1-inch strips
  • 3 tablespoons Cajun spice
  • 2 tablespoons butter
  • 1 cup yellow onion diced
  • 1 cup celery diced
  • 3/4 cup green bell pepper diced
  • 1/2 teaspoon Tabasco sauce
  • 4 garlic cloves minced
  • 2 cups chicken or duck! stock or broth
  • 2 bay leaves
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried basil leaves
  • 1 1/2 cups peeled and diced tomato drained (canned O.K.)
  • 2/3 cup canned tomato sauce
  • 1 teaspoon granulated sugar
  • 4 cups warm cooked rice

Instructions

  • 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 sauté 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.