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Author Notes: I have been haunted - HAUNTED I tell you, since I started eating duck po'boys at Jazz Fest and Quarter Fest in New Orleans several years ago. Mostly because I only get one once a year and that makes me sad. Time to change that and make my own. When you order a po'boy you will be asked "dressed or no?" - this generally means mayo, mustard, lettuce, tomato, pickles and hot sauce, or any combo of them. For these I suggest you go with lettuce (iceburg - we are going for crunch not nutritional value) pickles and hot sauce. if it's summer maybe tomato but not in December. As for the rolls, unless you live in New orleans just do the best you can, avoid a too-chewy crust as you don't want to have to grab and pull with your teeth and throw duck everywhere. —aargersi
Serves 2-4 depending on rolls, hunger, etc
- 1 tablespoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon allspice
- 1/2 teaspoon smoked sweet paprika
- 1/2 teaspoon cumin
- 1 teaspoon cayenne
- 1 tablespoon light brown sugar
Slow Roasted Duck (And Dressin')
- 2 pounds duck legs (3 or 4 legs)
- 2 sprigs fresh marjoram
- 4 sprigs fresh oregano
- 8 sprigs fresh thyme
- 4 bay leaves
- 1/2 yellow onion
- 3 large cloves garlic
- 1 cup white wine
- 1/2 cup low salt chicken broth
- olive oil to coat your pan
- lettuce, dill pickles, Louisiana hot sauce, possible tomatoes, and rolls
- Heat the oven to 225. Sprinkle the duck legs all over with the spice rub and set them aside. Slice the onion and mince the garlic.
- Heat a pan that can go stove to oven and that will accomodate all of your duck legs. Heat it to medium, you don't want it smoking hot. Add enough olive oil to coat the pan, then place the duck legs in - skin side down (they have skin all over but one side has more). Cook the duck legs until they are a deep golden brown, then flip them and brown the other side the same way. Remove them to a plate. Don't even THINK about taking any of that fat out of the pan it is delicious!!!
- Add the onions to the pan and brown them, then add in the garlic and cook just a little longer. Now add the wine and broth and move the whole mess around a bit. Lay the duck legs back in the pan and lay the herbs and bay leaf over top. Cover the pan (with the lid or foil or whatever you have) and pop it in the oven. Walk away. Leave it alone for an hour and a half before you cave and peek. Now is a good time to baste too. I love basting!!! Cover them back up and cook another hour and a half. They are now fall off the bone tender. Remove the pan from the oven and let them cool a bit.
- Chop the lettuce up and get you pickles and hot sauce and rolls ready. I removed the "guts" from our rolls so I could fit more duck in.
- Put a leg on a cutting board, and using 2 forks, gently pull the meat off the bone. Discard any super fatty hunks of skin. Look out for little bitty sneaky bones - duck legs have a lot of them. Put the pulled duck in a bowl. Repeat with remaining legs.
- Now use a large spoon and scoop the cooked onion out of the pan, only half-heartedly draining the fat off them - you want some of that fat in your po'boy, trust me. Make sure to avoid herb stems and bay leaves. Toss the onions and pulled duck together.
- Prep your rolls (open them but don't cut them completely in half, "gut" them if you want to) , and put pickles on one side and lettuce on the other. Fill them up with duck and then shake hot sauce on top. Mr L likes a little, I like a LOT.
- Eat. Enjoy. Be happy the haunting has ended!!
- This recipe was entered in the contest for Your Best Fair Food
- This recipe was entered in the contest for Your Best Street Food