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  • Writer's pictureTommy Centola

Duck Fettuccine

Duck! This week, I am featuring two duck recipes from the original Commander's Palace New Orleans cookbook. It was published in 1984. These recipes are from either Paul Prudhomme or Emeril Lagasse.

6 cups duck meat

8 tablespoons (1 stick) unsalted butter

8 cloves of garlic, peeled and minced

4 tomatoes. peeled, seeded, and diced

2 cups coarsely chopped green onions

8 large fresh mushrooms, sliced

2 teaspoons Creole seasoning

2 cups beef or duck stock

1 pound fettuccine, cooked al dente and rinsed

Melt butter in a lagre sauté pan or skillet. Add garlic, tomatoes, green onions, mushrooms, Creole seasoning, and duck meat. Stir gently over low heat until vegetables are wilted. Add stock, bring to a boil, and simmer until liquid is reduced by about a third.

Add the cooked noodles and bring sauce back to a simmer, spooning the sauce constantly over the noodles until they are heated through and have finished cooking. They should be steaming hot but still slightly al dente. Serve immediately.


Good Cooking, Good eating and Good Living!!!

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