Good Luck Duck
main dish, waterfowl, wild duck
1 pound dried black-eyed peas
2 quarts water
1 smoked ham hocks - (to 2)
2 teaspoons salt
2 tablespoon butter
1 large onion; diced
2 celery stalks; diced
2 medium carrots; diced
1 jalapeño pepper; seeded, minced
3 cups diced (1/2") boned skinned duck breast
1 dash Worcestershire sauce
2 cups diced tomato; (canned or fresh)
Salt; to taste
Freshly-ground black pepper; to taste
Tabasco sauce; to taste
Combine peas and water in a large stockpot. Bring to a boil and then turn
off the heat and let stand for 1 hour.
Bring to a boil again, then reduce heat to simmer. Add ham hocks and salt
and cook until peas are tender. Remove hocks, pick meat off and return
meat to peas.
While peas are simmering, heat the butter in a skillet over medium-high
heat and sauté onion, celery, carrots and jalapeño pepper until soft. Add
duck and brown evenly. Season with Worcestershire sauce. Add to peas with
tomato and heat to warm. Season with salt, pepper and Tabasco. Good
luck!
This recipe yields 8 to 10 servings.
Comments: I don't know how it got started, but someone long ago decided
that it is important to eat black-eyed peas first thing on New Year's Day.
It's supposed to bring good luck. So here's a recipe that just might tip
the scales of fortune your way this year. For extra flavor, you may wish
to throw an oven-browned duck carcass or two into the pot while the
black-eyed peas are cooking. If you want to save some time, you can use
either fresh or canned black-eyed peas. Did you know that there are over
7,000 different varieties of black-eyed peas? Do you care?
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Per Serving (excluding unknown items): 241 Calories; 4g Fat (13.7% calories
from fat); 14g Protein; 40g Carbohydrate; 8g Dietary Fiber; 8mg
Cholesterol; 599mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1
Vegetable; 1/2 Fat; 0 Other Carbohydrates.
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