Duck Creole
Recipe type: Poultry
Serves: 4
  • 2 Tablespoons vegetable oil
  • 2 Cups skinned boneless duck breast in 1" cut across the "grain"
  • 3 Tablespoons Cajun spice
  • 2 Tablespoons butter
  • 1 Cup diced yellow onion
  • 1 Cup diced celery
  • 3/4 Cup diced green bell pepper
  • 1/2 teaspoon Tabasco sauce
  • 4 cloves garlic; 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 diced peeled tomato; drained (canned O.K.)
  • 2/3 Cup canned tomato sauce
  • 1 teaspoon granulated sugar
  • 4 Cups warm cooked rice
  1. 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 sautT until vegetables are s
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