Duck and Andouille Dulac

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by Paul Prudhomme

wwltv.com

Posted on April 10, 2012 at 9:55 AM

Updated Tuesday, Apr 10 at 10:04 AM

Makes 2 servings

Julienned Duck Breast and Andouille Smoked Sausage in a Sauce of Leeks, a Medley of Crimini, Shiitake, Portobello & Oyster Mushrooms and Duck Glaze with a Hint of Tamari and Sesame Oil. Served with Basmati Rice

½ tablespoon Chef Paul Prudhomme’s Poultry Magic®

½ tablespoon Chef Paul Prudhomme’s Meat Magic®

12 ounces julienned duck breast

8 ounces diced Chef Paul Prudhomme’s Andouille Smoked Sausage

3 tablespoons unsalted butter, in all

¾ cup duck glaze OR very rich chicken stock, in all

¼ cup caramelized leeks

6 oz. mixed mushrooms (Crimini, Shiitake, Portobello & Oyster Mushrooms, or your favorite)

1 tablespoon tamari

1 teaspoon toasted sesame oil

 

 

Combine the seasonings in a small bowl and set aside.

Season the julienned duck with the seasoning mix.

Heat a 10-inch skillet over high heat. Add 2 tablespoons of the butter.

When the butter sizzles, add the seasoned duck, andouille and cook, stirring frequently, until browned, about 4 minutes.

Add ¼ cup of the duck glaze or chicken stock and deglaze the skillet.

Add the leeks and mushrooms and cook, stirring frequently, for 2 minutes.

Add the tamari and the remaining glaze or chicken stock. Lower heat and cook, stirring, for 1 minute.

Add the remaining 1 tablespoon of butter and the sesame oil. Stir well and remove from heat.

Serve immediately, accompanied by basmati rice.

Copyright © 2011 by Paul Prudhomme

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