Recipe courtesy of Foodie Call

Duck Etouffee

  • Level: Intermediate
  • Total: 2 hr 30 min
  • Active: 35 min
  • Yield: 4 serving
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1/2 cup vegetable oil

2 pounds ground duck (or 4 leg quarters)

5 cloves garlic

2 stalks celery, small diced

2 poblano peppers, seeded and medium diced

1 onion, medium diced

1 1/2 tablespoons Creole seasoning

1 ripe tomato, medium diced

1 1/2 tablespoons tomato paste

1 tablespoon finely chopped fresh rosemary

1/2 cup all-purpose flour

4 cups poultry stock

2 tablespoons roughly chopped fresh basil

Salt and freshly ground pepper


  1. Cook ground duck in a pot with 1 tablespoon of oil until brown, about 5 minutes, and then add the remaining 7 tablespoons of oil. (If using leg quarters, cook quarters skin-side down with 1 tablespoon of oil until golden brown, about 5 minutes. Then flip over and add the remaining oil.) Add the garlic, celery, peppers, onion and Creole seasoning to the pan and cook until soft, about 5 minutes. Add the tomato, tomato paste and rosemary and cook for 2 minutes. Add the flour and cook for 5 minutes to make a roux, stirring frequently to prevent sticking. Whisk in the poultry stock and let simmer until the liquid thickens and the duck is tender, about 2 hours. (If using leg quarters, let cook for 3 hours.) Finish with the basil and salt and pepper to taste. Serve over rice or grits.