Louisiana Duck

Nutriscore Rating: 70/100

Experience the bold, soulful flavors of the South with this Louisiana Duck recipe, a true showstopper for your next dinner gathering. This dish features a whole, perfectly seasoned duck infused with a fragrant blend of Cajun spices and slow-roasted to tender, juicy perfection. Seared until golden brown and braised in a savory medley of onions, bell peppers, celery, garlic, and tomatoes, the dish is elevated with hints of thyme, cayenne, and Worcestershire sauce for authentic depth and richness. Simmered in a robust chicken broth and served over fluffy white rice, this one-pot wonder highlights Louisiana’s iconic comfort food heritage. Whether you're hosting a special occasion or craving something extraordinary, this recipe delivers both flavor and flair in every bite.

Recipe Information

• Prep Time: 20 min
• Cook Time: 2 hr
• Total Time: 2 hr 20 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 1 unit duck (whole, about 4-5 lbs)
• 2 tablespoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 large yellow onion (chopped)
• 1 medium green bell pepper (chopped)
• 2 units celery stalks (chopped)
• 4 units garlic cloves (minced)
• 2 cups chicken broth
• 1 cup diced tomatoes (canned, drained)
• 1 teaspoon thyme (dried)
• 1 unit bay leaf
• 1 tablespoon Worcestershire sauce
• 2 cups long-grain white rice (optional, for serving)

📝 Instructions

9 steps

1. Preheat your oven to 350°F (175°C).

2. Pat the duck dry with paper towels. Mix kosher salt, black pepper, paprika, cayenne pepper, and garlic powder in a small bowl. Rub the spice mix generously inside and outside the duck to season.

3. In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Place the duck breast-side down and sear for 4-5 minutes until golden brown. Flip and sear the other side for an additional 4-5 minutes. Remove the duck and set it aside.

4. Using the same skillet, reduce heat to medium and add the chopped onion, bell pepper, and celery. Sauté for 5 minutes until softened. Add the minced garlic and cook for an additional minute.

5. Pour in the chicken broth, diced tomatoes, thyme, bay leaf, and Worcestershire sauce, stirring to combine. Return the duck to the skillet and spoon some of the liquid over it.

6. Cover the skillet or Dutch oven with a lid or aluminum foil and transfer to the preheated oven. Roast for 1 hour and 30 minutes, basting the duck with the juices every 30 minutes to keep it moist and flavorful.

7. Remove the lid or foil during the last 20 minutes of cooking to allow the skin to crisp up to a golden brown.

8. Carefully remove the skillet from the oven and let the duck rest for 10 minutes before carving.

9. Serve the duck with the vegetable gravy over a bed of cooked white rice (optional) for a complete Louisiana-inspired meal.

Nutrition Facts

1 serving (3541.8g)

Calories		4380
% Daily Value*
Total Fat		310.9 g	399%
	Saturated Fat	85.1 g	426%
	Polyunsaturated Fat	2.7 g
Cholesterol		1000 mg	333%
Sodium		5775 mg	251%
Total Carbohydrate		161.3 g	59%
	Dietary Fiber	13.1 g	47%
	Total Sugars	21.8 g
Protein		225.1 g	450%
Vitamin D		0.0 mcg	0%
Calcium		454 mg	35%
Iron		21.0 mg	117%
Potassium		3954 mg	84%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2798 cal (64.4%%)

Protein: 900 cal (20.7%%)

Carbs: 645 cal (14.9%%)