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Cajun Duck with Wild Rice

Stock:
2 Water, gallons
3/4 tb Garlic, granulated
3/4 ts Salt
1/4 ts Cayenne
1/4 ts Sage
1/2 tb Allspice, whole
1/4 ts Onion powder
1/8 ts Pepper, white
1/8 ts Gumbo file
2 1/2 c Celery, chopped
1 1/2 c Carrots, chopped
1 c Red peppers, chopped
1 c Oil *


Thickening roux:
1/2 c Flour
3/4 c Chicken soup base
1 c Rice, white, uncooked
1 Duck
1 1/2 tb Seasoning salt


Spice Mix:
1/2 ts Paprika
1/4 ts Garlic, granulated
1 tb Caraway seeds
3 Bay leaves
1/8 ts Thyme
1/8 ts Pepper, black


Vegetables:
2 c Onion, chopped
1 c Green peppers, chopped


Cajun Roux:
1 c Flour
1/4 lb Butter, unsalted


Gumbo
1/2 c Rice, wild, uncooked


* combine duck fat and lard

Discard giblets from duck. The day before, prepare stock by bringing all ingredients to boil and simmer for 3 hours. Strain, reserve stock, and refrigerate overnight. Remove fat from stock and reserve for cajun roux. Bone duck and cut meat into chunks. Combine spice mix ingredients and set aside.

Add water to stock to make 1-3/4 gallons. Add all but 1 cup of vegetables to stock and bring to boil. Make cajun roux by heating ingredients until the color of peanut butter. Add reserved vegetables and 1/2 T. of spice mix to Cajun roux. Add Cajun roux plus remaining spice mix to boiling stock.

Add soup base and wild rice to stock and simmer 15 minutes. Add white rice to soup and simmer 10 minutes. When rice is half done, add thickening roux (combine first and heat until mixed) and cook 10 minutes. Remove from heat and discard bayleaves. Add meat and green onions to garnish. Makes 1-1/2 gallons.





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