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Prep Time: 3½ Hours
Yields: 4 Servings

I first prepared this dish for Bob Kellermann with Lodge Cast Iron at the log cabin at Palo Alto Plantation. It is an old recipe from the Creole kitchens of New Orleans, but when slow braised in a Dutch oven, it takes on new and dynamic flavors.

6 teal or wood ducks, dressed
salt and ground black pepper to taste
granulated garlic to taste
¼ cup bacon fat
1 cup flour
2 cups diced onions
1 cup diced celery
1 cup diced green bell peppers
¼ cup minced garlic
1 (10-ounce) can diced tomatoes, drained
1 (10-ounce) can RO*TEL®
1 (10-ounce) can tomato purée
2 cups chicken or game bird stock
½ cupKendall-Jackson Highland Estates Alisos Hills Syrah
1 tsp chopped thyme
2 cups sliced mushrooms
¼ cup chopped parsley
½ cup sliced green onions

Preheat oven to 350°F. Season ducks well with salt, pepper and granulated garlic and set aside. In a large Dutch oven, heat bacon fat over medium-high heat. Dust ducks lightly with flour, shaking off excess. Place ducks in hot oil and brown lightly on all sides. Remove ducks from pot and set aside. Add onions, celery, bell peppers and minced garlic and sauté 5–7 minutes or until golden brown. Add tomatoes, RO*TEL®, purée, stock, wine and thyme, scraping the bottom to release browned bits. Return ducks to pot and add mushrooms. Cover and bake for 3 hours or until meat is tender. Remove from oven and stir in parsley and green onions. Cover and let rest for 10 minutes. Adjust seasonings with salt, pepper and granulated garlic if necessary. Serve hot over steamed white rice or grits and garnish with parsley.



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