| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Dutch |
Essnce11 |
3 |
servings |
INGREDIENTS
| 2 |
tb |
Peanut oil |
| 5 |
lb |
Duck; cut 8 serving pieces |
| 2 |
tb |
Bayou Blast; see * Note |
| 1 |
|
Carrot; diced |
| 1 |
|
Onion; diced |
| 1 |
|
Turnip; diced |
| 8 |
|
Whole Garlic cloves; unpeeled |
| 1 |
lg |
Baking potato; diced |
| 4 |
c |
Chicken or duck stock |
| 2 |
|
Bay leaves |
| 2 |
|
Thyme sprigs |
| 2 |
tb |
Flour |
INSTRUCTIONS
* Note: See the .Bayou Blast - {Emeril.s Creole Seasoning}. recipe which is
included in this collection.
Preheat oven to 375 degrees. In a dutch oven or large roasting pan with
cover, heat oil over medium-high heat. Season duck pieces with Bayou
Blast,then add to pan, skin-side down, and sear until well-browned, about 5
minutes. Turn pieces to meat side and add carrot, onion, turnip and garlic
cloves; saute, stirring gently, 2 to 3 minutes. Add potatoes, stock, bay
leaves and thyme and bring to a boil. Cover pan and transfer to oven; bake
one hour. When duck is tender, remove pieces to a warmed serving dish and
set aside while you prepare sauce. In a small bowl whisk flour with 2
tablespoons water and add to liquid in roasting pan. Bring to a boil over
high heat, stirring, until sauce thickens. Pour over duck pieces and serve.
This recipe yields 3 to 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-038 broadcast 02-13-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-08-1997
Recipe by: Emeril Lagasse
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