Chef Tiki's Duck Confit Etouffee

July 24, 2012 (CHICAGO)

2lb duck/chicken confit (dark meat only - shredded)
Chef Julius' Etouffee Mix
2 cups water
1Tb Chef Julius Creole Seasoning
1 cup shitake mushrooms (diced)
4 shallots or 1 medium Vidalia onion (diced)
¼ cup roasted garlic
4 cups Savory Choice Chicken Stock (or homemade duck stock)
½ cup white wine (Chilean Sauvignon Blanc preferred)
½ cup Cajun Power Garlic Sauce
6oz Tuscan Herb Epicurean Butter
Chef Julius Gourmet Pepper Blend

Add etouffee mix to water and set aside
Place a large sauté pan on medium heat for 1min and then add the butter
After butter melts, add shallots and mushrooms. Cook for about 7min. Lower the heat so the butter doesn't burn
Add the roasted garlic, duck and Creole seasoning. Sauté for 5-7min
Add the re-hydrated etouffee mix and white wine, cook 5min.
Add the chicken stock and Cajun Power garlic sauce. Increase the heat and allow the mix to reduce to your desired consistency. (About 10min)
*Duck confit can be purchased at most specialty / gourmet stores

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