Duck Etouffee Recipes

DUCK AND ANDOUILLE ETOUFFéE

Duck and Andouille Etouffée image

Roux becomes the base for this étouffée, which uses plenty of smoky, chunky Cajun andouille and well-seasoned chopped duck meat. If you have a favorite Chinese barbecue restaurant, you can buy a duck there. Even grocery store rotisserie chicken will work.

Provided by Kim Severson

Categories dinner, lunch, one pot, main course

Time 55m

Yield 8 servings

Number Of Ingredients 17

Ingredients

1 cup vegetable oil
1 cup all-purpose flour
1 cup finely chopped celery
1 cup finely chopped onion
1 clove garlic, minced
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
2 tablespoons chopped fresh parsley
1/2 teaspoon freshly ground black pepper
2 teaspoons dried thyme
3 bay leaves
2 teaspoons salt
1/8 teaspoon cayenne pepper or to taste
6 cups rich duck or chicken stock, or canned chicken broth
1 1/2 tablespoons tomato paste
3 cups Cajun andouille sausage, or smoked or Polish sausage, cut into bite-size pieces
4 cups coarsely chopped roasted duck or chicken meat

Steps:

In a heavy-duty casserole over medium-high heat, heat oil and whisk in a sprinkling of flour. Continue to sprinkle in the flour until it is all used, whisking vigorously so that mixture is smooth and does not burn. Continue to whisk until mixture is a very dark brown color but is not burned; this may take 10 minutes or more.
Reduce heat to low and add celery, onion, garlic, red bell pepper, green bell pepper and parsley. Stir to mix well. Add black pepper, thyme, bay leaves, salt and cayenne pepper. Add stock a cup at a time, stirring well after each addition.
Add tomato paste and sausage, raise heat to medium high and simmer uncovered for 30 minutes, stirring occasionally. Add duck meat, and stir well. Simmer until heated through, about 10 minutes. Serve, if desired, over rice or cornbread.

Nutrition Facts : @context http, Calories 910, UnsaturatedFat 53 grams, Carbohydrate 16 grams, Fat 75 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 17 grams, Sodium 761 milligrams, Sugar 2 grams, TransFat 0 grams

GO-TO CRAWFISH ETOUFFEE

Go-To Crawfish Etouffee image

This recipe was (after much prodding) given to me by a friend. The soup seems an odd addition, but replaces the traditional roux -- and the end result is nothing short of wonderful. Serve over rice or linguine.

Provided by Staci

Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes

Time 40m

Yield 8

Number Of Ingredients 10

Ingredients

½ cup butter
1 onion, diced
1 green bell pepper, chopped
1 bunch green onions, chopped
2 stalks celery, chopped
1 (10.75 ounce) can condensed golden mushroom soup
¾ cup chopped fresh parsley
1 teaspoon Cajun seasoning, or to taste
salt and ground black pepper to taste
2 pounds crawfish tail meat

Steps:

Melt the butter in a large, heavy skillet over medium heat, and stir in the onion, green bell pepper, green onions, and celery; cook the vegetables, stirring frequently, until the onion is translucent and the vegetables have begun to soften, about 10 minutes. Stir in the golden mushroom soup, parsley, Cajun seasoning, salt, and black pepper, and bring the sauce to a boil.
Gently mix in the crawfish tail meat, and simmer until the crawfish tails are opaque, 10 to 15 minutes.

Nutrition Facts : Calories 235.7 calories, Carbohydrate 9.2 g, Cholesterol 153.5 mg, Fat 13.9 g, Fiber 2.1 g, Protein 18.8 g, SaturatedFat 7.8 g, Sodium 498.7 mg, Sugar 2.7 g

DUCK AND ANDOUILLE ETOUFFEE

Duck and Andouille Etouffee image

Make and share this Duck and Andouille Etouffee recipe from Food.com.

Provided by chia2160

Categories Duck

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 cup vegetable oil
1 cup all-purpose flour
1 cup finely chopped celery
1 cup finely chopped onion
1 garlic clove, minced
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
2 tablespoons chopped fresh parsley
1/2 teaspoon fresh ground black pepper
2 teaspoons dried thyme
3 bay leaves
2 teaspoons salt
1/8 teaspoon cayenne pepper (to taste)
6 cups rich duck stock or 6 cups chicken stock
1 1/2 tablespoons tomato paste
3 cups cajun andouille sausages, cut into bite-size pieces
4 cups coarsely chopped cooked duck

Steps:

In a heavy-duty casserole over medium-high heat, heat oil and whisk in a sprinkling of flour. Continue to sprinkle in the flour until it is all used, whisking vigorously so that mixture is smooth and does not burn. Continue to whisk until mixture is a very dark brown color but is not burned; this may take 10 minutes or more.
Reduce heat to low and add celery, onion, garlic, red bell pepper, green bell pepper and parsley. Stir to mix well. Add black pepper, thyme, bay leaves, salt and cayenne pepper. Add stock a cup at a time, stirring well after each addition.
Add tomato paste and sausage, raise heat to medium high and simmer uncovered for 30 minutes, stirring occasionally. Add duck meat, and stir well. Simmer until heated through, about 10 minutes. Serve, if desired, over rice or cornbread.

Nutrition Facts : Calories 317.1, Fat 27.5, SaturatedFat 3.6, Sodium 617.5, Carbohydrate 16.4, Fiber 1.6, Sugar 2.1, Protein 2.3

More about "duck etouffee recipes"

DUCK ETOUFEE (STEW) | REALCAJUNRECIPES.COM: LA M DE MAW MAW

From realcajunrecipes.com
Category Main Dishes
Total Time 1 min
Estimated Reading Time 1 min
Published Dec 7, 2008

See details

THE BEST CAJUN DUCK AND SAUSAGE ETOUFFEE RECIPE

Jan 10, 2024 4. Take the remaining duck carcass and season all over with 1 teaspoon salt. 5. Heat 2 tablespoons of vegetable oil in a large Dutch oven on …
From wildgameandfish.com
5/5 (22)
Category Main Course
Cuisine Cajun, Creole
Total Time 3 hrs 30 mins

See details

DUCK AND SAUSAGE ETOUFFEE RECIPE - RECIPENODE.COM

Directions for Duck and Sausage Etouffee Recipe. Cut the skin into strips, and season the duck quarters lightly with salt, cayenne and white pepper. Heat a large stockpot over medium high heat. Add the strips of duck skin and the duck quarters to the pot and cook until the fat is rendered (about 1/4 to 1/2 cup), and the duck is brown on all ...
From recipenode.com

See details

DAWNA IN THE KITCHEN: SMOKED DUCK ÉTOUFFéE WITH ARTICHOKES

The combination of a caramel-coloured roux, smoked duck breast, and artichoke hearts, along with the Cajun trinity of onion, celery, and green bell pepper and typical Cajun herbs and spices makes this Étouffée recipe decadent, richly flavoured, and incredibly satisfying, and is a unique dish in its own right rather than simply replacing seafood with duck in a Shrimp or Crawfish …
From alwaysinthekitchen.blogspot.com

See details

ANDOUILLE AND DUCK ETOUFFEE - BIGOVEN

Andouille And Duck Etouffee recipe: This is a favorite Cajun recipe right from Louisiana. It is a spicy, creamy sauce, with the addition of shrimp, crawfish, chicken, or duck, and served over rice or corn cakes.
From bigoven.com

See details

DUCK AND ANDOUILLE ETOUFFEE

Add the remaining stock to the pan and bring to a simmer. Whisk in 1/3 cup of the roux mixture until smooth. Add the rest of the etouffee base ingredients and cook on a low boil to reduce by about a third. Slice the andouille sausages from end to end twice, to get four sticks from each sausage. Cut across the sticks to make quarter-round pieces.
From nomenu.com

See details

DUCK ETOUFFEE RECIPE | COOKING CHANNEL

Recipe courtesy of Foodie Call Watch how to make this recipe. Duck Etouffee
From cookingchanneltv.cel28.sni.foodnetwork.com

See details

DUCK AND SAUSAGE ETOUFFEE (EMERIL LAGASSE) RECIPE

Rate this Duck and Sausage Etouffee (Emeril Lagasse) recipe with 1 (4 to 5 lb) duck, skinned and cut into quarters, salt, cayenne, white pepper, 3/4 cup flour, 1 cup finely diced yellow onion, 1/2 cup finely chopped celery, 1/2 cup finely chopped bell pepper, 2 cloves garlic, minced, 1 bottle amber or dark lager beer, 1 quart cold duck or chicken stock, 2 bay leaves, 1/4 cup minced …
From recipeofhealth.com

See details

DUCK AND SAUSAGE ETOUFFEE RECIPE - COOKING INDEX

Recipe Instructions. Cut the skin into strips, and season the duck quarters lightly with salt, cayenne and white pepper. Heat a large stockpot over medium-high heat. Add the strips of duck skin and the duck quarters to the pot and cook until the fat is rendered (about 1/4 to 1/2 cup), and the duck is brown on all sides, about 5 to 7 minutes.
From cookingindex.com

See details

DUCK ETOUFFEE RECIPES

6 cups rich duck or chicken stock, or canned chicken broth 1 1/2 tablespoons tomato paste 3 cups Cajun andouille sausage, or smoked or Polish sausage, cut into bite-size pieces
From tfrecipes.com

See details

DUCK AND SAUSAGE ETOUFFEE | EMERILS.COM

Using tongs or a slotted spoon, carefully remove the duck pieces from the pot and let cool, then remove the meat from the bones, discarding the bones. Return the meat to the pot, along with the andouille. Continue cooking until the etouffee is …
From emerils.com

See details

THE BEST CAJUN DUCK AND SAUSAGE ETOUFFEE - COPY ME THAT

Your free recipe manager, shopping list, and meal planner! Learn more! Go to Community recipes! ... 2025-02-07 07:02:03. The Best Cajun Duck and Sausage Etouffee. wildgameandfish.com Chef Realtor. loading... X. Ingredients. 1 whole mallard or ...
From copymethat.com

See details

DUCK ETOUFFEE RECIPES | RECIPEBRIDGE RECIPE SEARCH

Duck Etouffee Recipes containing ingredients andouille sausage, bay leaves, beer, bell pepper, cayenne, celery, chicken stock, cloves, duck, flour, garlic, gree
From recipebridge.com

See details

DUCK AND SAUSAGE ETOUFFEE | RECIPE FINDER

Cut the skin into strips, and season the duck quarters lightly with salt, cayenne and white pepper. Heat a large stockpot over medium high heat. Add the strips of duck skin and the duck quarters to the pot and cook until the fat is rendered (about 1/4 – 1/2 cup), and the duck is brown on all sides, about 5 – 7 minutes. Remove the skin and discard, and drain the duck pieces on paper towels ...
From recipe-finder.com

See details

ETOUFFéE RECIPE: A TASTE OF CAJUN AND CREOLE TRADITION

Jan 24, 2025 For the Etouffée: 1/2 cup (1 stick) unsalted butter; 1/2 cup all-purpose flour; 1 medium onion, finely chopped; 1 green bell pepper, finely chopped
From allspiceblog.com

See details

DUCK AND SAUSAGE ETOUFFEE | RECIPE FINDER

Cut the duck skin into strips. Season the duck quarters lightly with salt, cayenne, and white pepper. Heat a large heavy pot or Dutch oven over medium-high heat. Add the strips of duck skin and the duck quarters and cook, turning the duck once, until the fat is rendered and the duck is brown on both sides, 5 to 7 minutes for each side. Remove the skin with a slotted spoon and …
From recipe-finder.com

See details

DUCK CONFIT - THE CLASSIC METHOD | CHEF JEAN-PIERRE - MSN

2 days ago Duck Confit - The Classic Method | Chef Jean-Pierre. Posted: March 25, 2025 | Last updated: March 25, 2025. Hello there, friends! Today I'm going to show you how to make Duck Confit and let me ...
From msn.com

See details