Duck Creole Recipe - Cooking Index
Duck Creole Recipe - Cooking Index
Making a traditional Creole, whether it is made with duck, chicken, shrimp, etc., requires a fair amount of time to properly make the stocks and slowly simmer the ingredients. If I gave you the long version, most of you wouldn't bother to cook it so it wouldn't do much good. Here's the simplified version that does taste great, but you can improve the flavor by making your own stock out of roasted duck parts and vegetables. The recipe calls for "Cajun spice", but you can make your own by blending red, white and black pepper along with some onion powder, garlic powder and salt.
Courses: Main Course| 2 tablespoons | 30ml | Vegetable oil |
| 2 cups | 474ml | Skinned boneless duck breast in 1" strips |
| Cut across the "grain" | ||
| 3 tablespoons | 45ml | Cajun spice |
| 2 tablespoons | 30ml | Butter |
| 1 cup | 62g / 2.2oz | Diced yellow onion |
| 1 cup | 110g / 3.9oz | Diced celery |
| 3/4 cup | 109g / 3.8oz | Diced green bell pepper |
| 1/2 teaspoon | 2.5ml | Tabasco sauce |
| 4 | Garlic cloves - minced | |
| 2 cups | 474ml | Chicken (or duck!) stock or broth |
| 2 | Bay leaves | |
| 1 teaspoon | 5ml | Dried thyme leaves |
| 1 teaspoon | 5ml | Dried basil leaves |
| 1 1/2 cups | 93g / 3.3oz | Diced peeled tomato - drained |
| = (canned O.K.) | ||
| 2/3 cup | 157ml | Canned tomato sauce |
| 1 teaspoon | 5ml | Granulated sugar |
| 4 cups | 640g / 22oz | Warm cooked rice |
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 saute 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.
This recipe yields 4 servings.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
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