Tony Chachere Long Island Duck
Infuse your dinner table with bold Creole flair by preparing this delectable Tony Chachere Long Island Duck recipe. This mouthwatering dish combines the rich, succulent flavors of a perfectly roasted Long Island duck with the signature zesty kick of Tony Chachere’s Original Creole Seasoning. Featuring a savory garlic and herb paste with rosemary, thyme, and olive oil, this recipe ensures every bite is bursting with aromatic goodness. Stuffed with juicy orange slices and tender onion, then brushed with melted butter for that irresistibly crispy skin, this duck is cooked to perfection in just under 2 hours. The addition of chicken broth in the roasting pan enhances the duck’s tenderness while creating flavorful pan drippings for basting. Perfect for holiday gatherings or an elevated dinner, serve this savory masterpiece with roasted vegetables or rice pilaf for an unforgettable meal. Keywords: Tony Chachere duck recipe, Long Island duck, Creole duck recipe, roasted duck.
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Recipe Information
Ingredients
- 1 4-5 pounds Whole Long Island duck
- 2 tablespoons Tony Chachere’s Original Creole Seasoning
- 4 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 1 large Fresh orange, sliced
- 1 large White onion, quartered
- 2 tablespoons Olive oil
- 1 cup Low-sodium chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Rinse the duck under cold water and pat it dry with paper towels. Be sure to remove any excess fat or giblets.
Using a sharp knife, score the duck's skin in a crisscross pattern (being careful not to cut into the meat) to help render the fat during cooking.
In a small bowl, mix the Tony Chachere’s Creole Seasoning, chopped rosemary, thyme, minced garlic, and 2 tablespoons of olive oil to form a paste.
Rub the seasoning paste all over the duck, including inside the cavity.
Stuff the cavity with the orange slices and quartered onion.
Melt the butter in a small saucepan and brush it generously over the duck for added flavor and crispiness.
Place the duck on a rack in a roasting pan, breast side up. Pour the chicken broth into the bottom of the pan to prevent drippings from burning and to create steam.
Roast the duck in the preheated oven for 1 hour and 45 minutes to 2 hours, or until the skin is golden brown and crispy, and the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
Throughout roasting, baste the duck with the pan drippings every 30 minutes to keep the meat moist and flavorful.
Once cooked, remove the duck from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute and ensures a tender, juicy result.
Serve the duck with your favorite side dishes, such as roasted vegetables or rice pilaf, for a hearty and impressive meal.
Nutrition Facts
Calories |
1925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.7 g | 220% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 2048 mg | 89% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 6.1 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 91 mg | 7% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 948 mg | 20% | |
*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.
