The Best Cajun Duck Etouffee
Bring Louisiana to your table with this Cajun Duck Etouffee – one of our favorite Mardi Gras recipes!It's Mardi Gras season and that means a lot of zydeco music and Cajun food in our house. I can’t claim a single drop of Cajun blood, but I've been cooking out of my copy of Chef Paul Prudhomme's Louisiana Kitchen ever since I got it for my 16th birthday. Ten years later I was glued to my TV watching Emeril Lagasse prepare delicious Louisiana dishes with his own live band while yelling "BAM!" every time he seasoned meat or fish.Louisiana rice dishes that are Benda family dinner staples include duck gumbo and pheasant gumbo and this etouffee. Etouffee (from the French word for “smothered”) is a thick stew made with the holy trinity of onions, celery, and green bell pepper. That along with a roux makes a hearty and oh so satisfying meal – and you don't have to take a trip to Louisiana for the amazing flavors.ETOUFFEE VS GUMBO – WHAT'S THE DIFFERENCE?Consistency: The biggest difference between etouffee and gumbo is in the consistency of the stew. While both rice dishes use a broth base like the chicken broth I use for this Cajun Duck Etouffee recipe, etouffee has a thicker consistency similar to a gravy you'd want to slather over some mashed potatoes. Both dishes start with a roux made from all-purpose flour and butter or oil, but we use about 1/2 the amount of broth I use when making a gumbo. Because of this, gumbo is thinner and more of a soup.Flavor: At first glance, etouffee and gumbo have similar flavor profiles because they both use Cajun seasonings like cayenne pepper, paprika, and bay leaves – or some Tony's or Slap Yo Mama. They also both use the Holy Trinity of onion, green bell pepper, and celery. However, since etouffee uses a blonde roux base that you can make in as little as 10 minutes, it takes on a lighter, almost sweet flavor. A gumbo starts with a darker roux with a greater depth of flavor that comes about after 20 to 30 minutes of stirring. The roux turns from a blonde color to the color of a copper penny.WHAT IS ROUX?Making a roux is a classic French technique that is a building block for all kinds of recipes. A roux refers to a mixture of equal parts flour and fat (butter or oil) that is cooked and stirred into a smooth paste. After being cooked to the desired color (blonde or dark), the roux serves as the base for many soups and sauces to help thicken them and add flavor. HOW TO MAKE DUCK ETOUFFEEOnce you carve up the bird (directions in the recipe below), follow these steps on how to make this Cajun Duck Etouffee:1. Heat 2 tablespoons of vegetable oil in a large Dutch oven on a stovetop burner over medium-high heat. Add duck carcass (without the breasts) and fry for about 5 minutes until browned on all sides.2. Add the chicken broth, Worcestershire, and Tony's seasoning to the Dutch oven. Bring it to a boil then reduce the heat to medium-low and simmer for about 2 hours until duck is tender.3. Using tongs, carefully remove the duck pieces from the pot and let cool, then remove the meat from the bones, discarding the bones. Pour the broth and meat mixture into a large mixing bowl and set aside.4. Using the same Dutch oven, warm 1/4 cup vegetable oil over medium heat until hot. Add butter and whisk in flour, 1 tablespoon at a time and cook, whisking constantly for about 8 – 10 minutes until the roux becomes smooth and fragrant but doesn't take on much color. 5. Carefully add the onion, bell pepper, celery, minced garlic, 1 1/4 teaspoons salt and black pepper. Stir with a wooden spoon until the vegetables begin to soften, about 5 minutes.6. Add sausage and reserved meat and broth mixture back into the Dutch oven, bring to a boil, then immediately reduce heat to medium low. Simmer, uncovered, for 20 minutes.7. To the etouffee mixture in the Dutch oven, stir in gumbo file and hot sauce.MORE DUCK RECIPESIf you are looking for more great ways to use some of that duck in your freezer, be sure and check out some of our favorite duck recipes:– Duck Soup– Duck Pizza– Stuffed Mushrooms with Duck Hearts– Duck Gumbo– Fried Duck GizzardsOr see all my Goose and Duck Recipes here.CONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYDid you make this Cajun Duck Etouffee? I’d love for you to join our community and connect with me so we can all see pics of this dish and all of your wild game and fish creations. Be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #wildgameandfish and tagging me @wildgameandfishDid you enjoy this Cajun Duck Etouffee Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
- 1 whole mallard or similar size duck or 2 smaller ducks like teal, plucked and cleaned
- 2 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil (plus 3 tablespoons)
- 6 cups chicken broth
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon Tony's creole seasoning
- 1/4 cup butter (4 tablespoons)
- 1/2 cup all-purpose flour
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 3 celery stalks, diced
- 1 tablespoon minced garlic
- 8 ounces andouille smoked sausage, sliced into 1/2-inch pieces
- 1/2 teaspoon gumbo file
- 1/2 teaspoon hot pepper sauce
- 1/4 cup fresh parsley, chopped
- Cooked white rice for serving
Instructions
- Arrange duck so cavity faces you. Draw tip of a sharp knife along side of the breastbone, making sure knife stays against bone, to separate meat from breastbone. Rotate duck 90 degrees.
- Starting at pointy (cavity) end of breast, draw knife along rib cage, lifting meat as you separate it from ribs. Repeat on other side.
- Score the duck breast skin (but not the meat) in a cross pattern. This helps the fat render and will give you a crispier skin. Place both skin-on breasts on a plate and set in refrigerator until ready to use.
- Take the remaining duck carcass and season all over with 1 teaspoon salt.
- Heat 2 tablespoons of vegetable oil in a large Dutch oven on a stovetop burner over medium-high heat. Add duck carcass (without the breasts) and fry for about 5 minutes until browned on all sides.
- Add the chicken broth, Worcestershire, and Tony's seasoning to the Dutch oven. Bring it to a boil then reduce the heat to medium-low and simmer for about 2 hours until duck is tender.
- Using tongs, carefully remove the duck pieces from the pot and let cool, then remove the meat from the bones, discarding the bones. Pour the broth and meat mixture into a large mixing bowl and set aside.
- Using the same Dutch oven, warm 1/4 cup vegetable oil over medium heat until hot. Add butter and whisk in flour, 1 tablespoon at a time and cook, whisking constantly for about 10 minutes until the roux becomes smooth and fragrant but doesn't take on much color.
- Carefully add the onion, bell pepper, celery, minced garlic, 1 1/4 teaspoons salt and black pepper. Stir with a wooden spoon until the vegetables begin to soften, about 5 minutes.
- Add sausage and reserved meat and broth mixture back into the Dutch oven, bring to a boil, then immediately reduce heat to medium low. Simmer, uncovered, for 20 minutes.
- Meanwhile, take the duck breasts out of the refrigerator and pat them dry with paper towels. Season them with the remaining 1/4 teaspoon salt.
- In a large skillet with 1 tablespoon of vegetable oil lay the duck breasts skin side down then turn the heat to medium-high and cook for about 5 minutes. Then flip them over and cook for another 3 minutes until an instant read meat thermometer shows it at 130 degrees F. Transfer the duck to a cutting board and let it rest, skin side up.
- To the etouffee mixture in the Dutch oven, stir in gumbo file and hot sauce.
- At this point you want to taste it and add more seasonings to your liking. Maybe a dash more salt or Tony's.
- Serve warm over rice with a few pieces of the crispy duck breast on top. Garnish with fresh parsley or chopped green onions.
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2 Responses
I’ve historically always just taken the breast meat off the ducks and never kept the skin on, but plucked a few birds this past year and put them in the freezer. I just pulled them out and tried this recipe and it was awesome! Thank you! I will definitely pluck more birds this fall so I can enjoy the crispy skin with this recipe and try some others you have that look delicious. Keep up the good work.
Gary – Glad you are plucking birds now so you can enjoy a lot more meat off your ducks. Be sure and check out my Duck Gumbo recipe too at: https://wildgameandfish.com/duck-gumbo/