Smothered Duck
By: Anonymous
Published: Saturday, February 13, 2010 - 5:32pm

Ingredients




2 tablespoons Peanut oil
5 pounds Duck cut 8 serving pieces
2 tablespoons Bayou Blast see * Note
1 Carrot diced
1 Onion diced
1 Turnip diced
8 whls Garlic cloves unpeeled
1 lrg Baking potato diced
4 cups Chicken or duck stock
2 Bay leaves
2 Thyme sprigs
2 tablespoons Flour

Preparation

1 Preheat oven to 375 degrees. 2 In a dutch oven or large roasting pan with cover, heat oil over medium-high heat. Season duck pieces with Bayou Blast,then add to pan, skin-side down, and sear until well-browned, about 5 minutes. Turn pieces to meat side and add carrot, onion, turnip and garlic cloves; saute, stirring gently, 2 to 3 minutes. Add potatoes, stock, bay leaves and thyme and bring to a boil. Cover pan and transfer to oven; bake one hour. 3 When duck is tender, remove pieces to a warmed serving dish and set aside while you prepare sauce. In a small bowl whisk flour with 2 tablespoons water and add to liquid in roasting pan. Bring to a boil over high heat, stirring, until sauce thickens. Pour over duck pieces and serve. 4 This recipe yields 3 to 4 servings.