Recipe: How to Make Pot Roast Duck

Many wives prepare and cook the foods her Cajun husband hunts, kills or traps, whether it is wild hog, deer or rabbit.  

 My mom is not one of those wives. 

 In fact, she barely entered the kitchen this weekend when my dad cooked us pot roast duck.

I'll let her slide on this one, however, since not many people like wild duck. 

I've heard people describe the duck as "too gamey" or "too dry." Others don't like the fact that the bird is all dark meat. 

But those are all the reasons why I like wild duck. The meat has a naturally robust flavor that is different, interesting and exciting all at the same time. 

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Pot Roast Duck

Ingredients:
1-4 ducks, plucked and cleaned
1 1/2 tbl. Tony Chachere's seasoning
1/4 c. oil 

Instructions:
Step 1: Clean and cut the meat.
If the ducks are frozen, defrost. Pluck and clean the inside of the duck. Leave duck whole.

Step 2: Brown duck.
In a cast iron pot (or any other heavy pot), add oil and duck. Cook covered on high fire. Cover the meat with seasoning (inside and outside the duck). Turn and stir the duck occasionally. Brown ducks for about 2-3 minutes on each side. 

Step 3: Roast in oven.
Place the entire pot of ducks in the oven at 350 for about 2 hours. Check on the duck about every 30 minutes. At each check, turn the duck and add 1/4 - 1/2 c. of water. When the breast meat begins to separate from the breast bone, the duck is done.