- 3 tablespoons olive oil
- 1 whole duck, cut into 8 pieces
- 1/2 cup flour plus 2 tablespoons
- Essence, recipe follows
- 1 cup chopped yellow onions
- 2/3 cup chopped carrots
- 1/2 cup chopped celery
- 2/3 cup chopped parsnips
- 1/2 cup chopped turnips
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 3 cups duck stock
- 1 cup red wine
- Salt and black pepper
- 1 cup mashed sweet potatoes
- 1/2 cup fried parsnip strips
- 2 tablespoons chopped green onions
In a cast iron skillet, heat the olive oil. Season both the meat and the flour with essence. Dredge the duck pieces in the flour. When the oil is smoking hot, add the duck pieces, skin side down. Brown the duck for 2 to 3 minutes on each side to get an even browning. Remove the duck and set aside. In the same oil, stir in 2 tablespoons of the remaining flour. Add the onions, carrots, celery, parsnips, turnips and garlic. Saute the vegetables for 2 to 3 minutes. Add the fresh herbs and season with salt and pepper. Add the duck pieces. Pour the duck stock and the red wine into the pan.
Bring the liquid up to a boil and reduce to a simmer. Cover with a lid. Simmer the duck for 30 to 35 minutes or until the vegetables are fork tender. Reseason with salt and pepper if needed. Mound the potatoes in the center of a shallow bowl. Remove a couple of duck pieces and place on top of the potatoes. Spoon the sauce and vegetables over the duck. Garnish with the parsnip strips and green onions.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.