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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The recipe originates with the Brennan family of New Orleans restaurant fame. Ingredients:
6 slices smoked bacon, chopped |
6 (10 ounce) duck leg quarters, skinned |
1 teaspoon salt, divided |
1 teaspoon black pepper, divided |
1 cup yellow onions, finely chopped |
7 garlic cloves, minced |
1 1/2 cups cremini mushrooms, chopped |
1 cup celery, minced |
1/2 cup carrot, minced |
6 cups chicken broth |
6 cups frozen black-eyed peas, thawed |
2 tablespoons fresh thyme, chopped and divided |
2 tablespoons fresh italian parsley, chopped and divided |
Directions:
1. Cook bacon in large Dutch oven over medium heat until crisp.
2. Remove bacon, reserving 3 tablespoons drippings in the pan.
3. Set bacon aside.
4. Increase heat to medium high.
5. Sprinkle duck legs with half the salt and pepper.
6. Add three legs to the drippings and cook 3 minutes per side until brown.
7. Remove from pan and repeat with remaining duck legs.
8. Add onion and garlic to pan and saute for 3 minutes.
9. Add remaining salt, pepper, mushrooms, celery and carrots.
10. Cover and reduce heat to low.
11. Cook 20 minutes OR until very tender, stirring occasionally.
12. Stir in broth, peas, half the thyme and half the parsley.
13. Return duck to pan and bring to a boil.
14. Reduce heat and simmer for 1 hour and 20 minutes OR until duck is tender.
15. Stir occasionally, slightly mashing the peas with a fork or potato masher.
16. Remove duck from pan and cool slightly.
17. Remove meat from bones and shred.
18. Discard bones.
19. Return meat to pan.
20. Simmer for 20 minutes OR until mixture is thick, stirring occasionally.
21. Stir in remaining thyme and parsley.
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