Pan Roasted Wild Duck
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Wednesday, 22 June 2011 15:36
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3 whole wild ducks, washed and patted dry 3 tsp Tony Chachere’s Seasoning Mix 1 large onion, cut into thirds 1 large green apple, seeds removed, cut into thirds 1 large tender turnip, washed, trimmed, and cut into thirds 1...

 

  • 3 whole wild ducks, washed and patted dry
  • 3 tsp Tony Chachere’s Seasoning Mix
  • 1 large onion, cut into thirds
  • 1 large green apple, seeds removed, cut into thirds
  • 1 large tender turnip, washed, trimmed, and cut into thirds
  • 1 large carrot, cleaned and cut into thirds
  • 1 large stalk celery, cleaned and cut into thirds
  • 3 strips bacon
  • 3 TBS peanut oil
  • 1 large onion, chopped
  • 1 large bell pepper, julienned
  • 3 cloves garlic, minced
  • 2 TBS dark brown roux
  • ½ cup dry white wine
  • 1 tsp Tabasco sauce
  • 1 cup chicken stock
  1. Season inside and outside of ducks with Tony’s
  2. Stuff ducks with onion, apple, turnip, carrot, celery, and bacon; then truss ducks closed with kitchen string
  3. Heat peanut oil in heavy metal skillet that has a lid and is large enough to hold the 3 ducks; sauté ducks until they are nicely browned on all sides, about 5 minutes; remove to warm platter
  4. Add onions, garlic, and bell pepper and sauté in remaining oil for 3 minutes; add roux mix and blend well
  5. Add wine, Tabasco, and stock and blend together well
  6. Return ducks to skillet, cover and cook for 1 ½ hours over medium low heat
  7. When time is up, check for tenderness; sauce should be brown and ducks tender; if not, cover and cook additional 15 mintutes
  8. Serve at once with steamed rice

Serves 6

 

Last Updated on Wednesday, 06 July 2011 02:17