ROAST DUCK

Serves 3 to 5 hearty eaters. Recipe is by David G. Fourrier, of Baton Rouge.

6 to 10 Steve Fourrier’s Pecan Island teal

Cajun Injector Creole Butter marinade

Tommy Bryson’s wood pecan chips

1 cup freshly cut rosemary

1 cup blueberries

Salt and pepper

1 stick butter

1 (6-ounce) can Giorgio’s Dawn Fresh Mushroom Steak Sauce

1. Meticulously clean the teal and then inject with the Creole butter marinade. Place the teal on a rack in a pan and place the pan in an electric smoker with pecan chips at 250 F for one hour. Package the ducks for the freezer. This allows the seasoning to permeate the tissue.

2. When ready for company, take the ducks from the freezer and allow them to come to room temperature. Stuff the ducks’ cavities with rosemary and blueberries. Sprinkle with salt and pepper, coat with butter, and place in a large pan.

3. Bake in the oven at 350 F for 11/2 hours. Shortly before removing from the oven, add Dawn Fresh mushroom sauce to fortify the gravy.