Louisiana Duck Recipes

BENNY CENAC'S MELT-IN-YOUR-MOUTH DUCK RECIPE

Steps:

• In a large saucepan, heat oil over medium-high heat. Add onion, and cook until translucent. Add 1 cup water, and cook until liquid is evaporated. Next, add the duck breasts after covering them in the rest of the ingredients. Cook over low heat until duck is tender and an instant-read thermometer inserted in thickest portion registers a minimum internal temperature of 165 °F°, adding water as needed so gravy doesn't cook out.

LOUISIANA DUCK

Steps:

• Mix together the celery, bell pepper, and onion.
• Add enough mustard to this mixture to thoroughly coat the vegetebles.
• Stuff the cavity of each duck with the vegetable mustard mixture.
• Season each duck with garlic salt, black pepper, and red pepper.
• Place ducks breast side down in a roaster.
• Put a slice of bacon on the back of each duck.
• Pour in the entire bottle Worcestershire sauce.
• Cover and bake at 300 degrees for approximately 3 hours.

ROAST DUCK

Steps:

• Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
• Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
• When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.
• Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.

LOUISIANA GUMBO

Steps:

• Place the chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. , Remove chicken; cool. Reserve 6 cups broth. Remove chicken from bones; cut into bite-size pieces. , In a Dutch oven or soup kettle, mix flour and oil until smooth; cook and stir over medium-low heat until browned, 2-3 minutes. Stir in the onions, peppers, celery and garlic; cook for 5 minutes or until vegetables are tender. Stir in the sausage, ham and reserved broth and chicken; cover and simmer for 45 minutes or until chicken is no longer pink. , Add the shrimp, okra, beans, salt, pepper and hot pepper sauce; cover and simmer 10 minutes longer or until shrimp turn pink.