Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Back Water
Art Print
Hansel, Jim
Buy at AllPosters.com
 

La Belle Cuisine

Barbecue Duck
Recipe courtesy Tom Fitzmorris

"This is an old recipe I observed at Commander's Palace
when Emeril Lagasse was still in the kitchen there... "

One 4-5 pound duck
1 small onion, sliced
2 ounces mushrooms, sliced
1 ounce sweet [unsalted] butter
Creole meat seasoning (K-Paul's.
Tony Chachere, etc.)

Sauce:
1/3 cup olive oil
1 onion, chopped
1 head garlic, peeled and chopped
1 carrot, chopped
2 ribs celery, chopped
3 bay leaves
2 tablespoons whole black peppercorns
1 tablespoon thyme
1 tablespoon rosemary
8 ounces tomato purée
Two 12-ounce bottles beer
One 8-ounce bottle Tabasco
Chipotle pepper sauce
(or garlic pepper sauce)
1 cup Worcestershire sauce
Salt and pepper to taste

Preheat oven to 500 degrees F.
Season the duck with Creole seasoning and cut shallow slits in the skin.
Place it on a roasting pan with a rack and into the 500-degree oven.
Immediately lower the oven to 350 degrees F. Roast until a meat ther- mometer inserted into the breast read 150 degrees F. (This is under-
done, intentionally.) Remove.
After the duck has cooled enough to handle, strip the meat off the bones
in pieces as large as possible. Reserve the skin and bones separately.
Make the sauce:  Heat the olive oil in a large, heavy Dutch  oven over
high heat until it shimmers. Sauté the onion, garlic, carrot, celery, bay
leaves, peppercorns, thyme, and rosemary until the onions are lightly
browned. Then add the duck bones (broken up enough so that they lie
flat in the pan) and the tomato purée. Lower the heat to medium and
sauté another five minutes.
Add the beer and bring to a light boil, scraping the bottom of the pan
as you do. Add a gallon of water (or, better, chicken or duck stock)
and bring to a boil. Lower to a simmer and reduce by about one-third.
Strain the sauce, pressing to get all the juices. Add salt to taste.
In a medium skillet, heat the butter and sauté the onions and mush-
rooms till the onions are transparent. Add the duck meat and sauté
until medium-rare to medium. Add 2 cups barbecue sauce and bring
to a boil. Simmer for an additional two minutes.
Serves six as an appetizer

Featured Archive Recipes:
Brasserie Flo’s Roast Duck with
Tomatoes, Olives and Mushrooms
Cajun Smothered Duck

Index - Poultry Recipe Archives
Daily Recipe Index
Do you know what it means
to miss New Orleans?
Recipe Archives Index
Recipe Search