|Associated Press photo by Matthew Mead|
The star of this show is the breast of duck, a well-known fount of flavor that — depending on how you cook it — doesn’t have to be terribly heavy. I recommend you saute it with the skin on to maximize its deliciousness and moistness. The duck and its sauce are brightened with homemade Creole seasoning. My version is modeled on the spice mixes of Paul Prudhomme and Emeril Lagasse.
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