AT A GLANCE
SPICY SAUTEED CREOLE DUCK BREASTS
1 tablespoon vegetable oil
2 ounces andouille sausage, finely chopped
1/2 cup finely chopped yellow onion
1/2 cup finely chopped green bell pepper
1/3 cup finely chopped celery
1 tablespoon plus 1/2 teaspoon Creole seasoning (purchased or use the recipe below), divided
1 teaspoon minced garlic
1 cup low-sodium chicken broth
1 cup chopped or crushed canned tomatoes (preferably fire roasted)
2 whole Peking duck breasts (4 halves, about 2 to 2 1/2 pounds)
In a medium saucepan over medium, heat the oil. Add the sausage and cook, stirring, until browned, about 5 minutes. Use a slotted spoon to transfer the sausage to a bowl, then return the pan to the heat and add the onion, bell pepper and celery. Cook, stirring occasionally, until golden, 6 to 8 minutes. Add 1 to 1 1/2 teaspoons of Creole spice mix (or more if you want a very spicy sauce) and the garlic and cook, stirring, for 1 minute.
Add the chicken broth and tomatoes, then bring the mixture to a boil and simmer until much of the liquid has reduced, about 20 minutes. Set aside.
While the sauce is simmering, using a very sharp knife, lightly score the skin on each duck breast half in a crisscross pattern, cutting well into but not entirely through the meat. Pat the breasts dry and sprinkle them on both sides with the remaining 2 teaspoons Creole spice mix, making sure that the mix gets into the cracks of the scored skin. Let stand for 15 minutes.
In a large cold skillet, place the duck breasts, skin side down. Turn the heat to medium-low and cook until the skin looks very crispy, about 12 minutes. Do not pour off the fat; the liquid fat in the pan helps to render out the fat in the skin.
When the duck skin is crisp, transfer the breasts to a plate. Pour off all but 1 tablespoon of the fat from the pan. Return the duck to the skillet, skin side up, and cook for another 3 to 5 minutes for medium-rare. Transfer the duck to a clean plate, skin side up. Cover loosely with foil and let it rest for 10 minutes before slicing.
Pour off any remaining fat in the skillet. Add the sauce and the browned sausage to the skillet and bring to a simmer, scraping up any browned bits in the bottom of the pan. Add any juices that have collected on the plate the duck breasts are on.
Remove and discard the skin from the duck, if desired (separating it by slicing off the skin with a paring knife). Thinly slice the duck and arrange it on 6 serving plates. Spoon some of the sauce over each portion.
Start to finish » 1 1/2 hours (40 minutes active)
Servings » 6
Nutrition information per serving » 340 calories; 110 calories from fat (32 percent of total calories); 13 g fat (3.5 g saturated; 0 g trans fats); 255 mg cholesterol; 5 g carbohydrate; 1 g fiber; 1 g sugar; 50 g protein; 670 mg sodium.
1 tablespoon plus 1 teaspoon hot paprika
1 tablespoon garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons cayenne
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1 teaspoon ground black pepper
1 teaspoon kosher salt
In a small bowl, combine all ingredients. Store in an airtight container for up to 6 months.
Start to finish » 5 minutes
Makes » about 1/3 cup