Smothered Duck

Ingredients

2 tablespoons peanut oil
1 4 to 5 pound duck, cut into 8 serving pieces
2 tablespoons Creole seasoning
1 carrot, diced
1 onion, diced
1 turnip, diced
8 whole, unpeeled garlic cloves
1 large baking potato, diced
4 cups chicken or duck stock
2 bay leaves
2 thyme sprigs
2 tablespoons flour

Instructions

Preheat oven to 375 degrees F. In a dutch oven or large roasting pan with cover, heat oil over medium-high heat. Season duck pieces with Creole seasoning, then add to pan, skin-side down, and sear until well-browned. About 5 minutes. Turn pieces to meat side and add carrot, onion, turnip and garlic cloves; sauté, stirring gently, 2 to 3 minutes. Add potatoes, stock, bay leaves and thyme and bring to a boil. Cover pan and transfer to oven; bake one hour.

When duck is tender, remove pieces to a warmed serving dish and set aside while you prepare sauce. In a small bowl whisk flour with 2 tablespoons water and add to liquid in roasting pan. Bring to a boil over high heat, stirring, until sauce thickens. Pour over duck pieces and serve.

Yield: 3 to 4 servings