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La Belle Cuisine
Recipe courtesy Tom
is an old recipe I observed at Commander's Palace
when Emeril Lagasse was
still in the kitchen there... "
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.)
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
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
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
you do. Add a gallon of water (or, better, chicken or duck stock)
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-
till the onions are transparent. Add the duck meat and sauté
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
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