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Prep 20 mins
Cook 2 hrs 30 mins
New Orleans Creole cuisine offers this dish to us served during the Christmas Eve Réveillon. This recipe is from the Brennan family of New Orlean's restaurant fame.
- 6 slices bacon, chopped (smoked)
- 6 (10 ounce) duck legs, quarters skinned
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 1 cup yellow onion, finely chopped
- 7 garlic cloves, minced
- 1 1⁄2 cups cremini mushrooms, chopped
- 1 cup celery, minced
- 1⁄2 cup carrot, minced
- 6 cups reduced-sodium fat-free chicken broth
- 6 cups frozen black-eyed peas, thawed
- 2 tablespoons fresh thyme, chopped and divided
- 2 tablespoons fresh Italian parsley, chopped and divided
- Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon, reserving 3 tbsp drippings in the pan. Set bacon aside.
- Increase heat to medium-high. Sprinkle duck legs with half the salt and pepper. Add three duck legs to drippings. Cook 3 minutes on each side or until browned. Remove from pan. Repeat procedure with remaining duck legs.
- Add onion and garlic to pan and saute for 3 minutes. Add remaining salt and pepper, mushrooms, celery and carrot. Cover and reduce heat to low. Cook 20 minutes or until very tender, stirring occasionally.
- Stir in broth, peas, half the thyme and half the parsley. Return duck to pan and bring mixture to a boil. Reduce heat and simmer for 1 hours 20 minutes or until duck is tender. Stir occasionally, slightly mashing beans occasionally with fork or potato masher.
- Remove duck from pan and cool slightly. Remove meat from bones and shred. Discard bones. Return meat to pan.
- Simmer 20 minutes or until mixture is thick, stirring occasionally. Stir in remaining thyme and parsley. Sprinkle with bacon.