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Ingredients

• 1 (4 to 5 pound) duck, skinned and cut into quarters
• Salt
• Cayenne
• White pepper
• 3/4 cup flour
• 1 cup finely diced yellow onion
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped bell pepper
• 2 cloves garlic, minced
• 1 bottle amber or dark lager beer
• 1 quart cold duck or chicken stock
• 2 bay leaves
• 1/4 cup minced parsley
• 3/4 pound hot Andouille sausage, cut into 3/4-inch pieces
• 1 sheet prepared puff pastry
• 1 egg beaten with 1 tablespoon water

Description

Food Network Invites You To Try This Duck And Sausage Etouffee Recipe From Emeril Lagasse.

Food Network