Duck And Sausage Etouffee Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
684
FAT
71%
CHOL
32%
SOD
48%

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Ingredients for 6 servings

White pepper

1/2 cup finely chopped celery

1/4 cup minced parsley

1 egg beaten with 1 tablespoon water

1 cup finely diced yellow onion

Cayenne

1 bottle amber or dark lager beer

1/2 cup finely chopped bell pepper

1 quart cold duck or chicken stock

2 cloves garlic, minced

1 (4 to 5 pound) duck, skinned and cut into quarters

3/4 pound hot Andouille sausage, cut into 3/4-inch pieces

3/4 cup flour

Salt

2 bay leaves

1 sheet prepared puff pastry

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