Cajun Smothered Duck
Smothered is another term for fricassee, a dish of poultry that has been sauteed, then stewed with vegetables. This hearty recipe with bell pepper, green onion, and parsley makes its own gravy. If you prefer, it can be made with chicken.
- Salt - 1 tablespoon
- Red Pepper Flakes - 2 teaspoons, ground
- Black Pepper - 2 teaspoons, ground
- White Pepper - 1 teaspoon, ground
- Ducks - 3, large
- All-Purpose Flour - 1-1/2 cups
- Vegetable Oil - 1/2 cup
- Onions - 3, medium, chopped
- Green Bell Peppers - 2, seeded, deribbed, and chopped
- Celery Stalk - 1, chopped
- Chicken Stock or Broth - 1-1/2 cups
- Green Onions - 1 cup, chopped
- Fresh Parsley - 1/2 cup, minced
In a small bowl, mix together the salt and ground peppers. Season the ducks inside and out with about half of the mixture. Place the flour in a large flat pan and dredge the ducks to coat them lightly on all sides. Heat 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 heat to low, and saute for 2 to 3 minutes. Return the ducks to the pot, stir well, and add the stock or broth. Cover the pot and let cook over low heat until the ducks are very tender, about 1-1/2 hours. The dish may also be cooked in the oven at 350 F for about 1-1/2 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 the fat to rise to the top. Skim and discard the fat. Stir in the green onions and parsley. Serve on individual plates with rice; spoon gravy over the duck and the rice.