Smothered Duck

Photo: flickr user avlxyz

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

Preheat oven to 375 degrees.

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.

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.

This recipe yields 3 to 4 servings.