YIELD: 6
1 (5 lb.) whole duck
2 oz. olive oil
2 oz. flour
1 medium onion, diced
1 stalk celery, diced
1 red pepper, diced
2 poblano chilies, roasted, peeled, seeded and diced
1 jalapeno chili, minced
1 Tbsp. shallots, minced
1 ½ tsps. garlic, minced
12 oz. ale, medium bodied
1 quart chicken stock (or duck stock, if you have it)
2 Granny Smith apples, peeled, cored and diced
2 cups sweet potatoes, blanched, peeled, diced
1 bay leaf
2 Tbsps. Creole seasonings
1 oz. Worcestershire sauce
hot sauce, as needed
salt and black pepper, as needed
1. Roast duck according to package directions and cool. Remove meat from bones and chop. Reserve bones for stock.
2. Heat oil, add flour. Cook to medium-dark roux. Add onions, celery and red pepper. Cook until onions begin to soften.
3. Add poblanos and jalapenos, shallots and garlic. Add ale and mix well to slow cooking process.
4. Add chicken or duck stock slowly, stirring constantly to avoid lumps. Add duck, apples, sweet potatoes, bay leaf, Worcestershire and hot sauce, Creole seasoning, salt and pepper. Simmer 45 minutes to 1 hour. Season and serve.
Photo and recipe: Maple Leaf Farms
