Original Creole Seasoning 
Creole Tuscan Chicken
The aromatic flavors of Italy and Louisiana come together for a 30-minute indulgent dinner! Firehouse Grub's…
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
-
1 Whole Duck
-
3 Tablespoons Tony’s Original Creole Seasoning
-
1/4 Cup Margarine
-
1 Cup Vermouth
-
2 Tablespoons Sugar
-
2 Teaspoons Corn Starch
-
2 Cups Vinegar
-
1 Cup Chicken Broth
-
3 Whole Oranges
-
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.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Marinated Duck Breast with Creole Peach Pepper Jelly
Bring a little sweet heat to this decadent duck dinner! With Creole seasoning and sweet peaches,…
Get Recipe