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Prep 20 mins
Cook 55 mins
from todays ny times, great recipe to use your home made duck confit
Make and share this Duck and Andouille Etouffee recipe from Food.com.
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 cup finely chopped celery
- 1 cup finely chopped onion
- 1 garlic clove, minced
- 1⁄2 cup finely chopped red bell pepper
- 1⁄2 cup finely chopped green bell pepper
- 2 tablespoons chopped fresh parsley
- 1⁄2 teaspoon fresh ground black pepper
- 2 teaspoons dried thyme
- 3 bay leaves
- 2 teaspoons salt
- 1⁄8 teaspoon cayenne pepper (to taste)
- 6 cups rich duck stock or 6 cups chicken stock
- 1 1⁄2 tablespoons tomato paste
- 3 cups cajun andouille sausages, cut into bite-size pieces
- 4 cups coarsely chopped cooked duck
- In a heavy-duty casserole over medium-high heat, heat oil and whisk in a sprinkling of flour. Continue to sprinkle in the flour until it is all used, whisking vigorously so that mixture is smooth and does not burn. Continue to whisk until mixture is a very dark brown color but is not burned; this may take 10 minutes or more.
- Reduce heat to low and add celery, onion, garlic, red bell pepper, green bell pepper and parsley. Stir to mix well. Add black pepper, thyme, bay leaves, salt and cayenne pepper. Add stock a cup at a time, stirring well after each addition.
- Add tomato paste and sausage, raise heat to medium high and simmer uncovered for 30 minutes, stirring occasionally. Add duck meat, and stir well. Simmer until heated through, about 10 minutes. Serve, if desired, over rice or cornbread.