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Wild Duck, Creole Style

caribbean, hot and spicy, pork, poultry

2 pounds mallards or other wild ducks; two small
1/2 teaspoon dried crumbled sage
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried crumbled oregano
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon cooking oil
2 tablespoons unsalted butter
Creole Sauce:
1/4 pound Cajun peppered ham or tasso; diced
1/4 pound Cajun sausage; diced
1 medium onion; coarsely minced
1 green bell pepper; finely diced
2 stalks celery; finely diced
1 bunch green onions; trimmed and chopped
including crisp greens
Italian-style plum tomatoes in pure
1 cup duck or chicken stock
1/4 teaspoon crumbled dried sage
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
2 fresh bay leaves
1/2 teaspoon crumbled dried basil
1/2 teaspoon Worcestershire sauce
salt, pepper, and hot pepper sauce; to taste, optional

Cut ducks into serving pieces (wings, halved breasts, legs, and thighs with half of back attached to each). Pat skin dry with paper towels. Mix together sage, thyme, oregano, cayenne, paprika, salt, and black pepper and rub mixture into skin. In a large (12-inch), heavy skillet, heat oil and butter together. When butter foam subsides, add duck pieces, skin side down. Lower heat to medium-high and fry duck until skin is browned. Remove duck and reserve, draining fat back into pan. Make Creole Sauce. Add duck pieces. Simmer 15 to 20 minutes longer, turning every 5 minutes. Duck is done when breast meat, cut with a knife, is reddish but not purple or bloody. (Stop cooking before meat turns pale, or it will be tough.) Creole Sauce: Over medium-high heat fry tasso and sausage for 3 to 5 minutes in the fat that has been returned to the skillet after browning duck. Add onion and saute 5 minutes at high heat, stirring. Add bell pepper, celery, and green onions and fry for 2 minutes to soften. Add tomatoes, stock, sage, thyme, cayenne, bay leaves, and basil. Over medium-low heat simmer vigorously until partly thickened (about 20 minutes). Just before serving stir in Worcestershire sauce. Add salt, pepper, and hot sauce (if desired). - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings. Sauce Yield: 2 1/2 cups. Nutr. Assoc. : 3200 3154 3159 3133 0 0 0 0 0 0 0 3650 4838 0 0 0 0 0 0 342 3154 0 0 0 3091 0 0

Contributor: © 1995 Cole Group, Inc.

Yield: 4 servings

Preparation Time: 0:00

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