Original Creole Seasoning 
Cheese Ravioli with Creole Mushroom Sage Brown Butter Sauce
"Cooking mushrooms in Tony's Chicken Marinade gives them an incredible depth of flavor. Topping them with…
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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