|
|
Duck Etoufee (Stew)Main Dishes & Casseroles
Add to Recipe Box
|
|
|
Submitted by Maw-Maw for the Duck Hunters and Dale
on Sunday, December 07, 2008
|
 MacGourmet users, drag image to your MacGourmet recipe box.
|
|
|
| Makes: | |
| Prep Time: | 30 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 1 hour, 30 minutes |
|
This recipe maybe made with tame or wild duck.
From the LA Wildlife and Fisheries on bag limits:
Daily bag limit for coots is 15 per day, and ducks is 6 and may include no more than 4 mallards (no more than 2 of which may be females), 1 pintail, 3 mottled ducks, 1 black duck, 3 wood ducks, and 2 redheads. The daily bag limit for scaup is 1 per day until Dec. 30 in the West Zone and 1 per day until Jan. 6 in the East Zone. Daily limit for scaup is 2 per day on those dates and thereafter in both zones. In addition to the daily bag limit for ducks, the limit for mergansers is 5, only 2 of which may be hooded mergansers. The possession limit for ducks, coots, and mergansers is twice the daily limit. Canvasbacks may not be taken during the 2008-09 season.
Shooting hours migratory birds are 1/2 hour before sunrise to sunset except for doves on Sept. 6 when shooting hours are 12 noon to sunset.
***Special license required to hunt Canada Geese-available from license vendors.
|
| |
| Ingredients |
| 1 to two or more duck(s) of choice |
1/2 cup oil (butter optional for more flavor) |
| 1/2 cup flour |
1 large onion chopped |
| 1 small bell pepper chopped |
1 to 2 ribs of celery chopped |
| 3 pods of garlic finely minced |
1/2 cup chopped green onions (scallions) |
| 1/2 cup chopped parsley |
4 cups chicken broth or shrimp stock |
| 1 tbsp Cajun Seasonings |
olive or canola oil for browning |
| 1/2 tsp white pepper |
1/2 tsp cayenne (optional) |
| ~~~~~~~~~~~~~~~~ |
~~~~~~~~~~~~~~~~ |
| ~~~~~~~~~~~~~~~~ |
~~~~~~~~~~~~~~~~ |
|
| | | Directions | Note: If the ducks have been frozen, let the ducks "bleed out" in the bottom drawer of your refrigerator for 2 to 3 days before cooking. In a large stock pot boil on high the cleaned ducks for 30 to 45 minutes to reduce the wild flavor. Remove the skin if any; cut as much meat off the bones as possible. Discard the carcass.
Lightly dust seasonings on the duck meat. In a medium saucepan, lightly brown the duck in the 1/2 cup oil and remove duck meat from pan. Heat remaining oil if needed and add the flour to make a roux. Stir constantly until light brown in color. Add the chopped onions, bell pepper, celery, and garlic and blend well. Saute until the onions start to wilt.
Gradually add the chicken stock blending the water and the roux mixture. The cooks' choice for her chicken stock is Wylers' chicken granules. After all is blended, reduce the heat, cover and simmer on low for 15 minutes (stirring occasionally to avoid sticking). Stir in the browned duck meat. Cover and simmer on low for 30 minutes (allow more time if cooking several ducks) and adding more chicken stock and seasoning if needed. Add the green onions and parsley in the last 15 minutes of the cook-time. Serve over rice and don't forget the French bread for wiping up the plate. |
|
| |
| |  Printer-friendly Page
 Send this Recipe to a Friend |
| |
|
|
