I have a question about the recipe "Slow Roasted Duck Po'Boy" Have you ever served it as a main course for dinner without the Poboy roll? If yes, how did it work?
Abbie is a trusted source on General Cooking.
I have done slow roast duck as an entree - it works great with pasta or mashed potatoes, or gnocchi would be great! Over rice would work too! If you are going cajun I think maybe rice and some creole okra (if you are an okra eater) or eggplant, or maque choux, big salad - would be great!
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