Cajun Smothered Duck
This is an old-fashioned method of preparing duck and other wild fowl.
- 2 farm-raised ducklings or 4 wild ducks, cleaned
- 2 tablespoons Creole seasoning
- 1 cup all-purpose flour
- 1/2 cup vegetable oil
- 2 onions, chopped
- 2 large
green bell peppers, chopped
- 1 celery rib, chopped
- 1 cup chopped green onions
- 1/2 cup chopped parsley
- 1 bay leaf
- Wash the ducks and pat dry. Season inside and out with Creole seasoning,
then dust the outside lightly with flour.
- Heat the vegetable oil in a roasting pan or large, heavy pot over medium-high
heat. Brown the ducks in the oil, turning frequently, until the skin begins
to crisp on all sides.
- Remove and keep warm.
- Pour off all but about 1 tablespoon of the oil in the pan.
- Over medium-low heat, sauté the onions, bell peppers and celery until soft.
- Set the oven on to 300 degrees F.
- Return the ducks to the roasting pan. Add a cup of water or chicken stock
and the bay leaf.
- Cover the pan and put it in the 300 degree F oven for about two hours. Every
half hour, open the pan and turn the ducks over. Add a little water if the pan
juices begin to dry out. The ducks are cooked when the meat begins to fall from
the leg bones.
- Remove the ducks from the pan and keep warm. Let the pan contents stand
for a few minutes; the fat will rise to the top.
- Skim and discard the fat. Bring the remaining pan contents to a very light
simmer, and reduce until it thickens to a gravy consistency.
- Add the green onions and the parsley, and add more Creole seasoning or salt
and pepper to taste.
- With a large knife, cut the ducks in half from end to end. Remove and discard
the backbone and the rib cage, and serve the rest with the sauce.
Yield: 4 to 6 servings