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Smothered Duck

  • Yield: 3 to 4 servings


  • 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


  • 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.