Start to finish: 1 ½ hours (40 minutes active)
1 tablespoon vegetable oil
2 ounces andouille sausage, finely chopped
½ cup finely chopped onion
½ cup finely chopped green bell pepper
1/3 cup finely chopped celery
1 tablespoon plus ½ teaspoon Creole seasoning (purchased or use the recipe below)
1 teaspoon minced garlic
1 cup low sodium chicken broth
1 cup chopped or crushed canned tomato (preferably fire roasted)
2 whole Peking duck breasts (4 halves, about 2 to 2 1/2 pounds)
Mix the creole spice mix, if making homemade.
In a medium saucepan heat the oil over medium, add the sausage and cook, stirring, until the sausage is browned, about 5 minutes. Transfer the sausage with a slotted spoon to a bowl and add the onion, bell pepper and celery to the saucepan. Cook the mixture, stirring occasionally, until it is golden, about 6 to 8 minutes. Add 1 to 1 ½ teaspoons of the Creole spice mix (or more if you want a very spicy sauce) and the garlic and cook, stirring for 1 minute.
Add the chicken broth and tomatoes, bring the mixture to a boil and simmer until much of the liquid has reduced, about 20 minutes. Set aside while you cook the duck.
While the sauce is simmering, using a very sharp knife, lightly score the skin on each duck breast half in a crisscross pattern, all the way down but not through the meat. Pat the breasts dry and sprinkle them on both sides with the remaining 2 teaspoons creole spice mix, making sure that the mix, gets into the cracks of the scored skin. Let stand for 15 minutes.
Pat the duck dry. In a large cold skillet, place the duck, skin side down. Turn the heat to medium low and cook the ducks, until the skin looks very crispy, about 12 minutes. Do not pour off the fat; the liquid fat in the pan helps to render out the fat in the skin.
When the duck skin is crisp, transfer the breasts to a plate. Pour off all but 1 tablespoon of the fat from the pan (reserve it for another use, such as sauteeing vegetables). Return the duck to the skillet, skin side up, and cook for another 3 to 5 minutes for medium rare. Transfer the duck to a clean plate, skin side up. Cover it loosely with foil and let it rest for 10 minutes before slicing.
Pour off any remaining fat in the skillet. Add the sauce to the pan and bring to a simmer, scraping up any brown bits in the bottom of the pan. Add any juices that have collected on the plate the duck breasts are on.
Thinly slice the duck and arrange it on 6 plates. Spoon some of the sauce over each portion.
Start to finish: 5 minutes
Makes about 1/3 cup
1 tablespoon plus 1 teaspoon hot paprika
1 tablespoon garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons cayenne
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1 teaspoon ground black pepper
1 teaspoon kosher salt
In a small bowl combine all ingredients. Store in an airtight container for up to 6 months.