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Smothered Duck with Root Vegetables (Emeril Lagasse) Recipe

Smothered Duck with Root Vegetables (Emeril Lagasse) Recipe

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Smothered Duck with Root Vegetables (Emeril Lagasse)

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Ingredients:

Serving

3 tbsp olive oil
1 whole duck, cut into 8 pieces
1/2 cup flour plus 2 tbsp
essence , recipe follows
1 cup chopped yellow onions
2/3 cup chopped carrots
1/2 cup chopped celery
2/3 cup chopped parsnips
1/2 cup chopped turnips
1 tbsp minced garlic
1 tbsp chopped fresh thyme
1 tbsp chopped fresh basil
1 tbsp chopped fresh oregano
3 cups duck stock
1 cup red wine
salt and black pepper
1 cup mashed sweet potatoes
1/2 cup fried parsnip strips
2 tbsp chopped green onions
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

In a cast iron skillet, heat the olive oil. Season both the meat and the flour with essence. Dredge the duck pieces in the flour. When the oil is smoking hot, add the duck pieces, skin side down. Brown the duck for 2 to 3 minutes on each side to get an even browning. Remove the duck and set aside. In the same oil, stir in 2 tablespoons of the remaining flour. Add the onions, carrots, celery, parsnips, turnips and garlic. Saute the vegetables for 2 to 3 minutes. Add the fresh herbs and season with salt and pepper. Add the duck pieces. Pour the duck stock and the red wine into the pan.
Bring the liquid up to a boil and reduce to a simmer. Cover with a lid. Simmer the duck for 30 to 35 minutes or until the vegetables are fork tender. Reseason with salt and pepper if needed. Mound the potatoes in the center of a shallow bowl. Remove a couple of duck pieces and place on top of the potatoes. Spoon the sauce and vegetables over the duck. Garnish with the parsnip strips and green onions.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	451.7 Kcal (1891 kJ)
Calories from fat	160.01 Kcal
		% Daily Value*
Total Fat	17.78g	27%
Sodium	4007.11mg	167%
Potassium	817.74mg	17%
Total Carbs	58.86g	20%
Sugars	8.73g	35%
Dietary Fiber	11.01g	44%
Protein	7.08g	14%
Vitamin C	19.3mg	32%
Vitamin A	0.3mg	11%
Iron	5.3mg	30%
Calcium	192.1mg	19%

Amount Per 100 g
Calories	148.12 Kcal (620 kJ)
Calories from fat	52.47 Kcal
		% Daily Value*
Total Fat	5.83g	27%
Sodium	1313.99mg	167%
Potassium	268.15mg	17%
Total Carbs	19.3g	20%
Sugars	2.86g	35%
Dietary Fiber	3.61g	44%
Protein	2.32g	14%
Vitamin C	6.3mg	32%
Vitamin A	0.1mg	11%
Iron	1.7mg	30%
Calcium	63mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

9.7

Points
11

PointsPlus

Good Points

saturated fat free,
cholesterol free,
good source of fiber

Bad Points

High in Sodium

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