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Duck and Sausage Sauce Piquant: Recipe suggestions
Posted on 12/9/13 at 4:23 pm
Posted on 12/9/13 at 4:23 pm
Need critiques/suggestions:
Ingredients:
- Freshly killed duck breast (no bone and a little skin)
- Manda Hot sausage
- 1 package of Creole and Company Sauce Piquant mix
- 2 small cans of rotel
- 1 small can of tomato paste
- 1 small can of stems/heads mushrooms
- 1 small can of cream of mushroom
- Trinity
- Minched garlic
- Parsley
1. Lightly brown the duck breast meat; set off to the side
2. Cook sausage (small circles) and set off to the side
3. Cook down the trinity using butter or olive oil
4. Get the sauce piquant going. About 6 cups of water, mix, cream of mushroom, rotel, and tomato paste. Bring to a boil and then drop to a simmer/lowest heat possible.
5. Mix in the meat, veggies, mushroom, and couple spoons of garlic. Drop in the chopped parsley
6. Let it cook on low heat as much as possible and as long as possible. I've gone as long as 3 hours.
7. I add cayenne and tabasco to my taste.
I can't get the duck meat to flake or break off. It's still tough to eat. What can I do? Would a crock pot help?
Anything else I can add/remove to improve it?
Ingredients:
- Freshly killed duck breast (no bone and a little skin)
- Manda Hot sausage
- 1 package of Creole and Company Sauce Piquant mix
- 2 small cans of rotel
- 1 small can of tomato paste
- 1 small can of stems/heads mushrooms
- 1 small can of cream of mushroom
- Trinity
- Minched garlic
- Parsley
1. Lightly brown the duck breast meat; set off to the side
2. Cook sausage (small circles) and set off to the side
3. Cook down the trinity using butter or olive oil
4. Get the sauce piquant going. About 6 cups of water, mix, cream of mushroom, rotel, and tomato paste. Bring to a boil and then drop to a simmer/lowest heat possible.
5. Mix in the meat, veggies, mushroom, and couple spoons of garlic. Drop in the chopped parsley
6. Let it cook on low heat as much as possible and as long as possible. I've gone as long as 3 hours.
7. I add cayenne and tabasco to my taste.
I can't get the duck meat to flake or break off. It's still tough to eat. What can I do? Would a crock pot help?
Anything else I can add/remove to improve it?
This post was edited on 12/9/13 at 4:27 pm
4
Posted on 12/9/13 at 4:29 pm to TulaneUVA
You don't say how many duck breasts or how large a pot. With 6 cups of water plus all of those canned ingredients, you are boiling/stewing that duck, rather than braising it. It will take longer to cook and not be as tender/succulent as a braise. Wild duck is a lean meat--go gently and don't let it swim in liquid. Partially submerged is the goal.
Dunno what the condensed cream of mushroom soup brings to the party, other than some modified food starch & dairy. You can thicken with a roux rather than use a canned soup, if you want.
Dunno what the condensed cream of mushroom soup brings to the party, other than some modified food starch & dairy. You can thicken with a roux rather than use a canned soup, if you want.
Posted on 12/9/13 at 4:37 pm to hungryone
Excellent reply.
I don't know the weight of the duck meat, but we're talking about 6 breasts on 3 big ducks. So maybe 1-2 lbs?
Answering the pot size is funny. I don't know the liquid capacity but it's close to something like 1-2 gallons. It's something you would probably boil spaghetti noodles in
Yeah, now that I think about it, I guess I am boiling/stewing it. So to keep the duck meat partially submerged, do you think it'd be better to go with a pan vs pot? Like a cast iron skillet type deal that I could cover and simmer?
I don't know the weight of the duck meat, but we're talking about 6 breasts on 3 big ducks. So maybe 1-2 lbs?
Answering the pot size is funny. I don't know the liquid capacity but it's close to something like 1-2 gallons. It's something you would probably boil spaghetti noodles in
Yeah, now that I think about it, I guess I am boiling/stewing it. So to keep the duck meat partially submerged, do you think it'd be better to go with a pan vs pot? Like a cast iron skillet type deal that I could cover and simmer?
This post was edited on 12/9/13 at 4:38 pm
Posted on 12/9/13 at 4:38 pm to TulaneUVA
quote:
- Freshly killed duck breast (no bone and a little skin)
subtle brag is subtle
quote:
1. Lightly brown the duck breast meat; set off to the side
2. Cook sausage (small circles) and set off to the side
3. Cook down the trinity using butter or olive oil
in the same pot as you brown the meat, obviously, I'd make a roux first then toss in your trinity. then go with your tomatoes and cook for half an hour then add the meat and garlic and seasonings to taste and cook til done.
I'd 86 the mushrooms and the cream of mushroom soup.
Also I would replace the water with duck stock if you have a whole bird and can make one. Otherwise chicken stock would work.
Posted on 12/10/13 at 8:07 am to TulaneUVA
Just my thoughts, no soup, use real butter to sauté your veggies and add Burgundy. Something magical happens when butter, burgundy and tomato are combined together........... 
Posted on 12/10/13 at 8:11 am to TreeDawg
(no message)
This post was edited on 1/19/14 at 6:14 pm
Posted on 12/10/13 at 8:37 am to TulaneUVA
Lose the Manda Hot Sausage, the Creole and Company Sauce Piquant mix, & the cream of mushroom soup and you'll have a better dish!
Posted on 12/10/13 at 8:55 am to TIGERFANZZ
quote:
the Creole and Company Sauce Piquant mix
I missed that......
This post was edited on 12/10/13 at 8:56 am
Posted on 12/10/13 at 9:16 am to TulaneUVA
I boil the ducks for about 30 minutes for a gumbo ands it's always tender.
Posted on 12/10/13 at 9:27 am to DeepSouthSportsman
Yes, for 30 minutes....not for 3 hours. If you boil a lean meat long enough, it will get tough again. Keep boiling, and it will fall into stringy crumbs.
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