Louisiana duck

Yield: 8 Servings

Measure Ingredient
\N \N Ducks
\N \N Red pepper
\N \N Salt
1 \N Bay leaf (up to)
4 \N Stalks celery
2 larges Onions (green onions with tops are fine too)
1 \N Bell pepper
1 \N Handful parsley


Allow ducks to thaw, if frozen, or use fresh ducks. About 6 hours or more before serving, make a mixture of red pepper (or cayenne) and salt enough to rub all the inside and outside of the ducks--let marinate until ready to cook.

For best results use iron kettles or Dutch ovens. Heat the pots and add either bacon drippings or vegetable oil until hot--sear the ducks on all sides. After searing, add about ¾ cup hot water and cover. Keep vapor going enough to keep a good steam. If too low, will simmer--if too high, will burn. Watch closely and add water every 15 minutes, or when water starts cooking out. If the ducks are young and tender, cook about 45 minutes to 1 hour, just adding water. If older ducks, cook about 1-½ hours.

In the meantime, chop fine the ingredients for each pot (approximate amounts).

Add vegetables to each pot and taste to see if more salt is needed. Keep addint hot water in small amounts as above--be sure to check closely after adding vegetables and gravy thickens to be sure it does not burn.

You can tell when the ducks are done by pressing a fork down on the breastbone--if the meat separates from the bone, they are done. The vegetables should cook down to a thick roux. After adding the vegetables, it should take about 1-½ to 2 hours to finish cooking. Serve gravy with rice (the gravy will be piquant, the duck will not taste too hot).

Dove, pheasant or turkey can also be cooked this way.


From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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