SMOTHERED DUCK

Smothered Duck

Makes 4 to 6 servings

1 tablespoon salt                             

2 teaspoons cayenne

2 teaspoons ground black pepper                

1 teaspoon ground white pepper        

1-1/2 cups all-purpose flour

1/2 cup vegetable oil

2 or 3 fresh dressed ducks, 4 to 5 pounds each  

3 medium onions, finely chopped

2 medium bell peppers, finely chopped

1 celery rib, finely chopped 

1 cup chicken stock

1 cup chopped green onions

1/2 cup chopped green onions

Cooked white rice for serving

In a small bowl, mix salt and peppers. Season ducks inside and out with about half the mixture. Place flour in a large flat pan and dredge the ducks lightly on all sides. Place oil in a Dutch oven or other large heavy pot over medium-high heat and brown the ducks well on all sides. Remove ducks to a platter and discard all but 1 tablespoon oil.

Add onions, bell peppers and celery, reduce heat to low, and sauté for 2 to 3 minutes. Return ducks to the pot, stir well, and add the stock. Cover pot and cook over lowest possible heat until the ducks are very tender, about 3-1/2 to 4 hours. Stir once during cooking to be sure nothing is sticking to the pot.

Remove from heat and let stand a few minutes to allow fat to rise to the top. Skim and discard fat. Stir in green onions and parsley. Serve on individual plates, with rice alongside, and gravy over all.