Ingredients

Ingredients

• 1 (750-ml) bottle ruby port wine
• 2 whole ducks, about 5 pounds each
• 2 1/2 teaspoons kosher salt
• 1 1/2 teaspoons Essence, recipe follows
• 1/2 teaspoon freshly ground black pepper
• 8 large shallots, peeled and root ends trimmed

• 1 tablespoon olive oil
• 1/4 teaspoon white pepper
• 1 recipe Duck Jus, for serving, recipe follows
• 1 recipe Pureed Sweet Potatoes, for serving, recipe follows
• 1 recipe Haricots Verts, for serving, recipe follows

EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper

• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

DUCK JUS:

• 2 duck carcasses (about 4 pounds)
• 1 tablespoon olive oil
• Salt
• Freshly ground black pepper
• 3 cups chopped onions
• 1 1/2 cups chopped carrots
• 1 1/2 cups chopped celery
• 1 head garlic, split in 1/2

• 6 bay leaves
• 1 cup dry red wine
• 1/4 cup tomato paste
• About 3 quarts water
• 10 sprigs fresh thyme
• 8 sprigs fresh parsley
• 1 teaspoon black peppercorns

PUREED SWEET POTATOES:

• 3 pounds sweet potatoes, peeled and cut into 1-inch cubes
• 2 tablespoons butter, room temperature
• 1/2 cup heavy cream
• 1 1/4 teaspoons ground ginger

• 3/4 teaspoon orange zest
• 1/2 teaspoon salt
• 1/4 pinch ground white pepper

HARICOTS VERTS:

• 12 ounces haricots verts, ends trimmed, or small thin green beans
• Kosher salt

• 2 tablespoons unsalted butter

Description

Cooking Channel Serves Up This Emeril's Atlanta's Port Wine Glazed Roasted Duck With Pureed Sweet Potatoes, Haricots Verts And Roasted Shallots Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

View Full Recipe