Slow Roasted Duck Po'Boy

December 23, 2010
3 Ratings
  • Serves 2-4 depending on rolls, hunger, etc
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

What You'll Need
  • Spice Rub
  • 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
  1. 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.
  2. 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!!!
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Eat. Enjoy. Be happy the haunting has ended!!

See what other Food52ers are saying.

  • nannydeb
  • dymnyno
  • meganvt01
  • hardlikearmour
  • Midge

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

30 Reviews

Tim M. November 3, 2019
I came across this recipe while trying to replicate Crabby Jack’s stewed Duck poboys after I retired to Mexico. This is an absolute winner and unlike most recipes I follow exactly except I use several whole ducks. This is also great if you make a gravy with the oil from the pan and serve over rice. Thanks for this recipe!
nannydeb November 6, 2012
I just had this for lunch and it was deeeeelish! My lips are still burning just a bit. I cooked the duck yesterday and it's the perfect dish to put in the oven and pretty much forget about and go on with your busy day.
dymnyno August 9, 2011
Luv this recipe...I love duck recipes(it's the other dark meat!) I have some friends in NO who would rather see a pic of Tabasco on your table. ;)
aargersi August 9, 2011
Tobasco if you like it even hotter!!!
meganvt01 June 7, 2011
Wow - this looks incredible. Do you have any particular type of roll you recommend?
aargersi June 8, 2011
The best would be to go to New Orleans and get them - that probably being a little much I think anything that doesn't have too hard a crust - the one pictured is actually a bakery hot dog roll so it's soft enough to bite but has enough backbone to stand up to the juicy duck. I have made them with round rolls too!
hardlikearmour June 3, 2011
If you make me some of these I'll help you decorate your birthday cake!
aargersi June 3, 2011
You have a deal my friend!
Midge January 4, 2011
Oh boy, this look insanely delicious.
testkitchenette December 30, 2010
This sounds like perfect party food to me!
nannydeb December 29, 2010
I can do breadpudding! With whisky sauce?
hardlikearmour December 29, 2010
aargersi, you should have a Louisiana party. You can make the po-boys & sagegreen can make the étouffée. I'd gladly contribute some gumbo or a crawfish cake!
aargersi December 29, 2010
DEAL! Wait until April and we can boil some crawdads too ... we do that every spring and it is FUN!!!!!! Nannydeb is on bread pudding duty I think .... SWAMP ROMP!!!!!!
hardlikearmour December 29, 2010
I've got some good friends from Louisiana who now live in Portland. They throw a big (100+ person) crawfish boil every spring, usually in May. I make a bucketload of desserts including a large & fancy cake. It's tons of fun!
nannydeb December 28, 2010
Oh, how I wish I had made the trip down there on Friday! Would you have shared????
aargersi December 28, 2010
ABSOLUTELY! AND - not only that but I will make sure you are around next time I make them! You bring beer :-)
aargersi December 28, 2010
Sagegreen please make and post the etoufee recipe! Another fave around here! My next NOLA post will be an all day duck gumbo - coming soon (quite a fan of of my ducky friends)
Sagegreen December 28, 2010
Just posted the healthy version.
dymnyno December 27, 2010
Yes...this is too totally delicious!
aargersi December 28, 2010
Thanks! I hope you get a chance to try it!!!
Sagegreen December 27, 2010
yum! that about sums it up.
Sagegreen December 27, 2010
I make a mean shrimp etouffee btw!
Lizthechef December 27, 2010
Holy cow - or, should I say, holy duck?! This is one must-make recipe for all of us duck fans...Nice, specific directions - much appreciated.
aargersi December 28, 2010
Holy Quackers! Ha ha. I literally dreamed about this recipe ... pretty much HAD to figure out the po'boy since I can't run off to NOLA whenever I feel like it ... and I feel like it a LOT!!!
TinaMiB December 27, 2010
When can I come down and sample!! yum!!! I missed my duck poboy last year!!!
aargersi December 27, 2010
Maybe we need to have a mid-winter swamp-romp - we can get our duck on!!!
Homemadecornbread December 23, 2010
Oh yea! Authentic N.O. spice flavors on that duck - for true!
aargersi December 28, 2010
Thanks! We eat a lotta NOLA grub around here!
hardlikearmour December 23, 2010
aargersi December 23, 2010
:-) that's what I said the first time I had one!