Braised Duck in Creole Sauce



1 onion, diced
1 green pepper, diced
6 Tb. butter
12 mushrooms, sliced
2 garlic cloves, smashed and peeled
16-oz. can tomato puree or tomatoes in puree
1 cup stock
2 bay leaves
1/2 tsp. thyme
1/2 tsp. cumin
1/4 tsp. red pepper flakes
4 Tb. Madeira
1 tsp. chili powder
1/4 tsp. allspice
salt and pepper to taste
3-4 ducks, cut into serving pieces

1. Saute the onion and pepper in 3 tablespoons of butter. After 3-4 minutes add the mushrooms. Add the rest of the ingredients (except duck) and simmer, uncovered, for 30-40 minutes. The sauce should be thickish.
2. While the sauce is simmering, saute the duck pieces in remaining 3 tablespoons of butter in a dutch oven until nicely browned. Add the sauce, cover, and braise at a simmer for about 30 minutes.

4 servings