Cajun baked duck

woodmoose

Administrator
Staff member
Contributor
learning a new duck recipe from one of the fellows here

chopped up onions and apples


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took whole ducks,,,seasoned with Tony Chachere's Creole seasoning,,, browned on a little oil (right pan) then transferred to baking pot

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once all the ducks were in that left pot we covered with the onions and apples,,,

took some water to the oil in the bottom of the frying pot,,,made a quick sauce,,and added to the baking pot

into the oven at 350 for 3 hours (yeah,,,like REALLY well done).,,,

that's where it's at now - more as it comes out

hope it's GOOD!! But with these fellows, I have no doubts
 
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KrisB

Ten Pointer
Looks delicious!

A Creole friend originally from Louisiana came over today and fixed us jambalaya. First time I ever had it. It was awesome! He used andouille chicken sausage, chicken thighs, and shrimp for the meats. You've inspired me to try to make it with wild game, @woodmoose!
 

YanceyGreenhorn

Ten Pointer
:mosh:
dude! The one time I stumbled backwards into an opportunity to kill a duck, I smoked it with a few ingredients...Tony C’s being one of them. Looks awesome . Onions and apples...seems we have similar taste when it comes to contrasting flavors in a dish. I can smell it thru the screen
 

Dead Eye-NC

Eight Pointer
looks good WM but I never had much success with whole duck. always came out a little on the tough side. plus a lot of work to pick feathers and clean imho

i always breast out and soak in italian overnights. sear on hot grill or cast iron until med/med rare. serve with Uncle B wild rice. quick n easy . wood dux my fav





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