Duck Creole

  • 2 Tbsp vegetable oil
  • 2 cups boneless duck breast, skin removed; cut across the grain into 1 inch strips
  • 3 Tbsp Cajun spice
  • 2 Tbsp butter
  • 1 cup yellow onion, diced
  • 1 cup celery, diced
  • 3/4 cup green bell pepper, diced
  • 1/2 tsp Tabasco sauce
  • 4 garlic cloves, minced
  • 1 cup chicken or duck stock or broth
  • 2 bay leaves
  • 1 tsp dried thyme leaves
  • 1 tsp dried basil leaves
  • 1 1/2 cups peeled and diced tomato, drained
  • 2/3 cup canned tomato sauce
  • 1 tsp granulated sugar
  • 4 cups warm cooked rice image placeholder

Heat oil in a large skillet over medium high heat. Season duck pieces with Cajun spice and add to skillet. Sear duck evenly until browned, but not cooked beyond rare. Remove duck from skillet.

Add butter, onion, celery and bell pepper to skillet and sauté until vegetables are softened, about 5 minutes. Add Tabasco, garlic, chicken stock, bay leaves, thyme and basil. Simmer for 10 minutes, uncovered. Add tomato, tomato sauce and sugar. Simmer until sauce has thickened to your liking.

Return the duck to the sauce to warm through, but don't cook it past medium rare. Adjust seasonings. Serve over warm rice.

Servings: 4
Submitted by: Recipe Group Member
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