Barbecued Cane Glazed Duck
- 3 wild ducks, cleaned
- 5 tablespoons LeBlanc's Barbecue Cane Jelly
- 4 tablespoons LeBlanc's Cane Seasoning
- 3 tablespoons vegetable oil
- One and one-half cups chopped onions
- 3 garlic cloves, minced
- 1 celery rib, chopped
- One-half cup chopped green bell peppers
- 1 tablespoon salt
- †8 ounces fresh mushrooms
- 1 cup water
- One-fourth cup white wine
Preheat the oven to 350 degrees.
Cut the ducks in half lengthwise. Clean out the cavity. Make an incision in each breast and stuff with one and one-half tablespoons of the cane seasoning and 2 tablespoons of the Barbecue Cane Jelly. Brown the ducks in hot vegetable oil. Add the onions, garlic, celery, and bell peppers. Cook, stirring, on medium-high heat. Add the salt, mushrooms, wine, and one-half cup water. Cover and bake for 1 hour. Remove the ducks from the oven and transfer them to a casserole dish. Spread 3 tablespoons of Barbecue Cane Jelly over the ducks and return to the oven, increasing the temperature to 400 degrees, and bake uncovered for 3 to 4 minutes.
Place the pot with the pan drippings and mushrooms on top of the stove and add the remaining water. Bring to a boil. Season with additional salt if necessary.
Serve the duck halves with rice topped with the mushroom gravy.
Makes 2 servings
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