Recipe courtesy of Foodie Call
Show: Eat St.
Episode: Foodie Call
Print
Duck Etouffee
Total:
2 hr 30 min
Active:
35 min
Yield:
4 serving
Level:
Intermediate
Total:
2 hr 30 min
Active:
35 min
Yield:
4 serving
Level:
Intermediate

Ingredients

  • 1/2 cup vegetable oil
  • 2 pounds ground duck (or 4 leg quarters)
  • 5 cloves garlic
  • 2 stalks celery, small diced
  • 2 poblano peppers, seeded and medium diced
  • 1 onion, medium diced
  • 1 1/2 tablespoons Creole seasoning
  • 1 ripe tomato, medium diced
  • 1 1/2 tablespoons tomato paste
  • 1 tablespoon finely chopped fresh rosemary
  • 1/2 cup all-purpose flour
  • 4 cups poultry stock
  • 2 tablespoons roughly chopped fresh basil
  • Salt and freshly ground pepper

Directions

Cook ground duck in a pot with 1 tablespoon of oil until brown, about 5 minutes, and then add the remaining 7 tablespoons of oil. (If using leg quarters, cook quarters skin-side down with 1 tablespoon of oil until golden brown, about 5 minutes. Then flip over and add the remaining oil.) Add the garlic, celery, peppers, onion and Creole seasoning to the pan and cook until soft, about 5 minutes. Add the tomato, tomato paste and rosemary and cook for 2 minutes. Add the flour and cook for 5 minutes to make a roux, stirring frequently to prevent sticking. Whisk in the poultry stock and let simmer until the liquid thickens and the duck is tender, about 2 hours. (If using leg quarters, let cook for 3 hours.) Finish with the basil and salt and pepper to taste. Serve over rice or grits.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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