Original Creole Seasoning 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeThis is a great recipe for a main course dish. The oranges and lemon add a slight zest, and the caramelized sugar adds a delicious glaze. Best served garnished with oranges and parsley.
Ingredients
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1 Whole Duck
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3 Tablespoons Tony’s Original Creole Seasoning
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1/4 Cup Margarine
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1 Cup Vermouth
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2 Tablespoons Sugar
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2 Teaspoons Corn Starch
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2 Cups Vinegar
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1 Cup Chicken Broth
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3 Whole Oranges
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1 Whole Lemon
- Clear
Directions
- Season duck with Tony’s Original Creole Seasoning.
- In a Dutch oven, brown in melted margarine.
- Roast at 400°F for 20 minutes; reduce heat at 350°F and continue roasting for 1 hour.
- Baste frequently with Vermouth.
- Melt sugar in a small saucepan; add vinegar and caramelize.
- Place dutch oven on stove top.
- Remove duck from pot and set aside; drain fat; add chicken broth to the pan drippings.
- Add the juice of the oranges, a little orange zest and the juice of a lemon.
- Blend in corn starch and the caramelized sugar.
- Cook for 10 minutes.
- Return duck to pot and spoon sauce over duck slowly.
- Heat a little longer while continuing to baste with sauce until duck is glazed.
- Transfer duck to serving platter and garnish with orange slices and curly parsley.
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