The Cajun
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Newcomb, John
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La Belle Cuisine - More Poultry Recipes

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Cajun Smothered Duck (McIlhenny Company)
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Edwards, Jason
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Atchafalaya Swamp Near Gibson in the Heart of 'Cajun Country', Louisiana, USA
Atchafalaya Swamp Near Gibson in the Heart
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Francis, Robert
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Cajun Smothered Duck

Tom Fitzmorris's New
Orleans Food: More
than 225 of the City's
Best Recipes to Cook
at Home

Copyright © 2006, Tom Fitzmorris,
Stewart, Tabori & Chang

"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.
This is great with Dirty Rice [recipe in cookbook] and yams."

2 farm-raised ducklings or
4 wild ducks, cleaned
2 tablespoons salt-free Creole seasoning,
plus more to taste
1 cup flour
1/2 cup vegetable oil
2 yellow onions, chopped
2 large green bell peppers, chopped
1 celery rib, chopped
1 cup water or chicken stock
1 bay leaf
1 cup chopped green onion
1/2 cup chopped flat-leaf parsley
Salt and freshly-ground black pepper to taste

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 the oil, turning frequently, until the skin
begins to crisp on all sides. Remove and keep warm. Pour off all
but about 1 tablespoon of the oil from the pan. Add the yellow
onions, bell peppers, and celery, and cook over medium-low heat
until soft, about 2 minutes.
3. Return the ducks to the roasting pan. Add the water or chicken
stock and bay leaf. Cover the pan, place it in the preheated oven
and bake for about 2 hours. Every half hour, turn the ducks over.
Add a little water if the pan juices begin to dry out. The ducks are
cooked when the meat begins to fall from the leg bones.
4. Remove the ducks from the pan and keep warm. Let the pan contents stand for a few minutes; the fat will rise to the top. Skim and discard
the fat. Bring the remaining pan contents to a very light simmer and
reduce until it thickens to a gravy consistency. Add the green onion,
parsley, and more Creole seasoning or salt and pepper to taste.
5. With a large knife, cut the ducks in half from end to end. Remove
and discard the backbone and the rib cage, and serve the rest with
the sauce.
Serves four to six.

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