By Cory Graham

Ingredients:

• 2 Mallard duck breasts
• 1/2 cup all-purpose flour
• 1/2 cup Extra Virgin Olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 can diced roasted tomatoes
• 1 cup chicken or duck broth
• 2 bay leaves
• 1 tsp thyme
• 1 tsp paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• Salt and pepper to taste
• Slap Ya Momma Cajun seasoning to taste
• Chopped green onions and parsley for garnish
• Cooked rice for serving
• Franks or Louisiana hot sauce

Instructions:

1. Cut duck breasts into bite-sized pieces and season with salt and pepper. Dredge them in flour.
2. Heat vegetable oil in a large pot over medium-high heat. Add the duck pieces and brown them on all sides. Remove and set aside.
3. In the same pot, add more oil if needed. Sauté onions, bell pepper, celery, and garlic until softened.
4. Return the duck to the pot and add diced tomatoes, broth, bay leaves, thyme, paprika, and cayenne pepper. Stir well.
5. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for about 1 to 1.5 hours, or until the duck is tender. Stir occasionally and add more broth if it gets too thick.
6. Serve the duck étouffée over cooked rice, garnished with chopped green onions and parsley. Add a little Slap Ya Momma cajun seasoning and Frank’s or Louisiana hot sauce to taste.