Cajun Duck Rice and Gravy
This duck rice and gravy is made The Cajun way and is the property of
Andrew Guidry. Used with permission.
- 3-5 Small Ducks (Preferably Teal)
- 1 White Onion
- 1 Bell Pepper
- 1 Red Apple
- 1 Jalapeno per Duck
- 2 Tablespoons of Minced Garlic
- Slap Ya Mama Season (or any all spice)
- Bacon Grease Render ( you can
use regular cooking oil or rendered duck fat)
- 2 Cups of Medium Grain
- Stuff each duck with a jalapeno and a slice of apple. Season the outside
generously with the Cajun seasoning and rub the spices in. Cut
the onion, bell pepper, and remaining apple in as small pieces as you
- Using a medium cast iron pot, add enough bacon grease to
coat the pot to about ¼” thick. Over medium heat, “brown” the
ducks on each side turning every 3-5 minutes until golden to dark brown.
Be careful not to burn the ducks. Scrape the pot to keep any build up
from burning. Once the ducks are “browned” to color, remove them and set
- “Brown” the onions, bell pepper, apples, and garlic
until caramelized. Add ¾ cup of hot water to start your gravy. Once the
gravy is boiling, add the ducks in the sauce and fill with hot water
until the ducks are submerged. Cook on medium to high heat up to
2 ½ hours or until the ducks are tender enough to pull the legs off.
- Keep enough water in the pot to maintain the ducks about half way
submerged, turning them every 30 minutes. Taste the gravy and add
flavoring and browning sauce to taste. In a rice cooker, add two
cups of medium grain rice and two cups of water. Cook until done.
the duck with gravy over rice and a side of your choice.
If you are going to use a larger duck such as Mallards, Gadwalls, or
Canvasbacks, cut the ducks into 1/8ths and add the jalapenos to the
Wild Game Recipes