• Tommy 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.


Enjoy!!!


#CreoleandCajunComfortFood


Good Cooking, Good eating and Good Living!!!

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