Duck Recipes

Ingredients

• 🥑3 tablespoons avocado oil
• •1/2 pound smoked sausage (sliced)
• •about a half pound smoked tasso (sliced)
• •2 skin on duck breasts
• 🧈1 stick butter
• 🧅1 yellow onion (diced)
• 🧂1 green bell pepper (diced)
• 🧂1 red bell pepper (diced)
• 🥒3 stalk of celery (diced)
• 🧄prolly a lot garlic (minced)
• •5-6 cups hot water
• 🍗1 tablespoon chicken boullion
• 🧂cajun seasoning
• 🟡mustard powder
• 🧂white pepper
• 🧂salt
• 🥚5-6 eggs
• •white rice
• 🧅green onion & parsley
• •1 heaping cup all purpose flour
• •1 cup rendered duck fat

Instructions

1. 1In a large pot, heat the avocado oil and sear the sausage & tasso on medium heat for about 10 minutes, til browned. Remove.
2. 2Season the duck breasts with cajun seasoning, white pepper, & dried mustard on the meat side. Lay skin side down in the pot on medium low heat. Cook for 20 minutes to render out the fat. Sear on the meat side about 3 minutes. Remove. Pour out the duck fat into a bowl and save it.
3. 3In the same pot, melt the butter and saute the onion, peppers, and celery on low heat for 45 minutes to an hour. Add in the garlic and saute for a couple minutes. Remove.
4. 4In the same pot, whisk together the flour & the rendered duck fat. Cook on medium low for an hour to an hour and a half (depends on your stove) until you get a dark brown chocolate roux.
5. 5Stir in the cooked veggies, the hot water, and the bouillon. Remove the skin from the duck, cut into bite size pieces and add to the gravy. Add the sausage and tasso. Season to taste and let simmer for an hour.
6. 6After 45 minutes, crack in the eggs and don't stir until the whites are set and the yolks are mostly cooked- about 10 minutes.
7. 7Serve over white rice w/ onions and parsley!
8. 8TIP: i crisped up the skin on a low heat with a heavy pot on top of it to serve w/ each bowl!