Alex Patout's: Meat and Chicken Dishes

221 Royal Street ~ New Orleans, Louisiana ~ 70115
Phone: (504) 525-7788 Fax: (504) 525-7809

Smothered Duck

Smothering is a multipurpose Cajun technique that works wonders with everything from game to snap beans. It's similar to what the rest of the world knows as braising...the ingredients are briefly browned or sauteed, then cooked with a little liquid over low heat for a long time. The result is a tender, satisfying dish that makes its own gravy.

1 tablespoon salt	3 medium onions, chopped fine
2 teaspoons ground red pepper	2 medium bell peppers, chopped fine
2 teaspoons ground black pepper	1 celery rib, chopped fine
1 teaspoon ground white pepper	1 cup chicken stock
2 - 3 fresh ducks (4-5 pounds each)	1 cup chopped green onions
1-1/2 cups all-purpose flour	1/2 cup chopped parsley
1/2 cup vegetable oil

In a small bowl, mix together the salt and peppers. Season the ducks inside and out with about half the mixture. Place the flour in a large flat pan and dredge the ducks lightly on all sides. Place the oil in a Dutch oven or other large heavy pot over medium-high heat and brown the ducks well on all sides. Remove the ducks to a platter and discard all but 1 tablespoon of the oil. Add the onions, bell peppers, and celery, reduce the heat to low, and saute for 2 - 3 minutes. Return the ducks to the pot, stir well, and add the stock. Cover the pot and let cook over lowest possible heat until the ducks are very tender, about 3-1/2 - 4 hours. Stir once during cooking to be sure nothing is sticking to the pot. Remove from heat and let stand a few minutes to allow fat to rise to the top. Skim and discard the fat and stir in the green onions and parsley. Serve on individual plates, with rice alongside and gravy over all.

Serves 4 - 6