Cajun Smothered Duck

Name: Cajun Smothered Duck
Yield: Serves four to six
Cuisine: Creole
Ingredients: Salt and freshly ground black pepper to taste; Salt and freshly ground black pepper to taste; ½ cup chopped flat-leaf parsley; 1 cup chopped green onion; 1 bay leaf; 2 large green bell peppers, chopped; 1 celery rib, chopped; 1 cup water or chicken stock; 1 cup water or chicken stock; 2 Tbsp. salt-free Creole seasoning, plus more to taste; 1 cup flour; ½ cup vegetable oil; 2 yellow onions, chopped; 2 farm-raised ducklings or 4 wild ducks, cleaned; 2 farm-raised ducklings or 4 wild ducks, cleaned

Preparation info

Serves
four to six

Difficulty
Medium

Appears in

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.

Ingredients

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

Americas
United States
New Orleans
Main course
Louisiana

Method

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.
Heat the oil in a roasting pan or large, heavy pot over medium-high heat. Brown the ducks in t