English Duck with Kenny Pitre:

Ingredients:
1. duck (your desired amount)
2. 3 cans of chicken broth
3. onions
4. bell pepper
5. garlic
6. celery
7. parsley

Cut and season duck. Brown in oil. In a stock pot bring to a boil 3 cans of chicken broth. Add onions, bell pepper, garlic, celery and parsley to broth. Add ducks and boil for 1 hour, covered or until ducks are tender. Remove ducks and continue cooking gravy uncovered till desired thickness. Place the duck back into the sauce. Allow the duck to marinate in sauce. Serve over rice. 

Rice Pilaf with Kenny Pitre:

1. 1 cup Vermicelli
2. butter
3. 1 cup of rice
4. 2 1/2 cups of chicken broth

Brown 1 cup Vermicelli in butter until Vermicelli is soft. Add 1 cup of rice. Add 2 1/2 cups of chicken broth. Bring to a boil. Reduce heat to simmer and cook 20 minutes or until liquid dissolves.