Title: Smothered Duck
Categories: Essnce11
Yield: 3 servings

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

* 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

Converted by MM_Buster v2.0l.