Cajun Smothered Duck

Preparation info

  • Serves

    four to six

    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

This old-fashioned Cajun way of preparing wild fowl—another of my mother’s recipes, although she would never call it (or herself) Cajun—is so full of flavor as to be almost rich, but the spice level is moderate. It’s great with Dirty Rice and yams.


  • 2 farm-raised ducklings or 4 wild ducks, cleaned
  • 2 Tbsp. salt-free Creole seasoning, plus mo


  1. Preheat the oven to 300 degrees F. Wash the ducks and pat dry. Season inside and out with the Creole seasoning, then dust the outside lightly with the flour.
  2. Heat the oil in a roasting pan or large, heavy pot over medium-high heat. Brown the ducks in t