Duck Creole

• 2 tablespoons vegetable oil
• 2 cups boneless duck breast, skin removed; cut across the “grain” into 1-inch strips
• * 3 tablespoons Cajun spice
• 2 tablespoons butter
• 1 cup yellow onion, diced
• 1 cup celery, diced
• 3/4 cup green bell pepper, diced
• 1/2 teaspoon Tabasco sauce
• 4 garlic cloves, minced
• 1 cup chicken (or duck!) stock or broth
• 2 bay leaves
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried basil leaves
• 1 1/2 cups peeled and diced tomato, drained (canned O.K.)
• 2/3 cup canned tomato sauce
• 1 teaspoon granulated sugar
• 4 cups warm cooked rice

Heat oil in a large skillet over medium-high heat. Season duck pieces with Cajun spice and add to skillet. Sear duck evenly until browned, but not cooked beyond rare. Remove duck from skillet. Add butter, onion, celery and bell pepper to skillet and sauté until vegetables are softened, about 5 minutes. Add Tabasco, garlic, chicken stock, bay leaves, thyme and basil. Simmer for 10 minutes, uncovered. Add tomato, tomato sauce and sugar. Simmer until sauce has thickened to your liking. I like it about the thickness of a marinara sauce. Return the duck to the sauce to warm through, but don’t cook it past medium-rare. Adjust seasonings. Serve over warm rice.