| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
|
Whole domestic duck;, (about 4 1/2 to 5 pounds) cut into 8 pieces |
|
|
Salt |
|
|
Cayenne |
| 2 |
c |
Chopped onions |
| 1 |
c |
Chopped celery |
| 1 |
lb |
Smoked pork sausage; sliced into 1/2-inch thick pieces |
| 1/2 |
lb |
Dried navy white beans |
| 2 |
|
Bay leaves |
| 2 |
tb |
Chopped garlic |
| 4 |
c |
Duck stock |
| 4 |
c |
Water |
| 3 |
|
Sprigs of fresh thyme |
| 1/2 |
c |
Chopped green onions |
| 2 |
tb |
Chopped parsley |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIB01, SMOKIN' SOUPS, STEWS AND RAGOUTS
In a large saucepan, over medium heat, add the olive oil. Season the duck
pieces with salt and pepper. When the oil is hot, sear the duck, fat side
down for about 4 to 6 minutes. Turn over the duck and continue to sear for
4 minutes. Remove the duck from the pan and set aside. Add the onions and
celery to the pan. Season the vegetables with salt and cayenne. Saute the
vegetables until wilted, about 4 minutes. Add the sausage and continue to
saute for 4 minutes. Stir in the beans, bay leaves, and garlic. Add the
duck stock, water and fresh thyme. Place the duck pieces back into the pan.
Bring the liquid to a boil and skim off any cloudy scum that has risen to
the service. Reduce the heat to a simmer and cook, uncovered for 3 hours,
stirring occasionally or until the meat and beans are tender. Reseason if
necessary and stir in the green onions and parsley.
Yield: 8 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 22, 1998
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