NEW ORLEANS (WGNO) - From duck to decor, we're showing you have to impress your guests this Thanksgiving.
WGNO headed to Commander's Palace, where Tory McPhail showed us how to cook Cypress Smoked Duck for your Thanksgiving feast.
Check out the full recipe here:
2 cloves garlic, minced
½ medium onion, chopped
2 stalks celery, chopped
½ green bell pepper, chopped
¼ cup popcorn rice
¼ cup wild rice
Leftover bread, cubed
¼ cup root vegetables
Duck or turkey stock
Salt and Pepper
Duck (prep duck by cleaning, washing in salt water and letting sit open in the fridge for 4-5 days):
- Heat oil in a pan over medium-low heat, season duck with salt and pepper and sear skin side down for 15- 20 minutes.
- After duck is golden brown, flip it, and sear the other side for another 3 -4 minutes.
- Once golden brown on both sides, remove from pan and let it rest for 10 minutes, skin side up.
- To make the gravy, pour out what’s left in the pan, and dispose of it.
- Deglaze the pan with some brandy, and add reduced duck stock.
- Make sure to taste and see if the gravy needs salt or pepper.
- Move gravy into pot, and emulsify until creamy and brown.
- Start the stuffing by adding butter to the bottom of a preheated medium hot saucepan.
- Add garlic and shake until golden brown.
- Add onions, celery, bell pepper, salt and pepper. Mix together.
- Once onions start to brown and get soft, turn up heat and add in white and wild rice.
- Cook for 3-4 minutes, then add in root vegetables.
- Next, remove the pot from the flame to deglaze with a little brandy and put back on flame.
- Add in some more salt and pepper, and leftover bread if desired.
- Add a little turkey or duck stock to pot and mix together.
- Add a little sage to taste.
Plate stuffing first, then top with sliced duck. Add duck gravy, pepper jelly, hot sauce, sage and crispy parsnips. Enjoy!