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  • Writer's pictureTraub Supply

Our favorite duck recipe

Updated: Jun 24, 2020

A Taste of Louisiana from Traub Supply and Tony Chachere’s

Cajun Pot Roasted Duck/Goose with Deer Sausage


4-6 ducks/2-3 geese

Tony Chachare’s Creole Seasoning

Cooking oil

2 lbs. of cajun deer sausage (no sage)

1 onion-chopped

1 bell pepper-chopped and seeds removed

5 Garlic cloves-smashed and chopped

3-4 cups or rice


· However many waxed ducks/geese it takes to fill the bottom of your pot.

· Rub generously with Tony Chachere’s- no measurements here, Maybe a teaspoon of Tony Chachere’s per side per duck and a tablespoon per side per goose.

· Using a black pot/magnalite, line the bottom of the pot with about 1/8”-1/4” of cooking oil and turn to medium-medium high heat.

· Brown the ducks/geese for 30-60 minutes.

o Flip every so often so they don’t burn.

o Add deer sausage half way through browning process.

o Geese will take longer than ducks.

o As they begin to stick (which is good) to the bottom of the pot and you form a layer of browned duck/goose pieces , you can add a little water to de-glaze (scrape with your spoon also). Continue doing this off and on until the birds are dark brown and sausage has turned a deep red to dark brown.

· Remove ducks/geese and sausage from pot and set aside.

· Add onion, bell pepper, and garlic and cook down for 5-10 minutes.

· Add ducks/geese back to pot and add chicken/beef stock or water to cover the birds and cook until tender. Add water and adjust seasoning as needed.

o Ducks will probably take 1-1.5 hrs. and geese will take 2-3 hrs.

· Serve over cooked rice.

· *Note- Brining the duck the night before may remove some gaminess.

Photo credits: Acadiana Table

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