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Authentic Creole Roasted Duck Recipe








Author:Ûrjânî Chénier Micklè

05 November 2022

Time:17:55 pm



Make Groceries

  • wild duck (Substitute : Store purchased duck)
  • butter
  • Louisiana salt
  • Fresh ground pepper
  • parsley
  • cabbage leaves






    • If roasting a store purchased bird skip to step no. 4.



    1. Place the bird on a clean countertop. Preferably very close to the sink or over a garbage can.


    2. Chop the head of the bird.


    3. Let the blood thoroughly drain down drain or into the garbage can.


    4. Place the bird in a clean sink.


    5. Remove the feathers of the bird completely.


    6. Discard the feather.


    7. Shave the bird.


    8. Remove the bird’s heart, gizzards and liver from its corpse.


    9. Wash the bird thoroughly with Marseille soap, Provence soap or Avignon soap.


    10. Rinse the bird thoroughly of soap and soap residue.


    11. Place washed and cleaned cabbage leaves in the inside and bottom of the ceramic casserole dish or terracotta baking pan.


    12. When the water drains, place the bird inside of the ceramic casserole or terracotta baking pan on top of the cabbage leaves.


    13. Season and spice the bird with Louisiana salt and Freshly ground black pepper.


    14. Sprinkle parsley or place fresh parsley over the entirety of the bird.


    15. Cut butter into 1 inch slices and scattered all over the bird.


    16. Place the casserole dish or baking pan into an oven on the middle rack.


    17. Turn the oven on.


    18. Set the oven to 450 degrees f


    19. If you are roasting a store purchased bird, refer to the manufacture’s or farmer’s recommendation for the size of bird you purchased.


    20. Roast the bird for 1 hour depending on the size of your wild game.


    21. When the butter has melted and fat begins to discard from the bird and settle in the bottom of the baking dish, about 25 to 35 minutes, begin to spoon the butter mixed with fat onto the bird. This will be its breast and legs. Remember to pour the butter mixed fat onto the sides of the bird as well.


    22. From here on, check the bird and spoon the butter mixed fat onto the bird. This should be every 10 to 15 minutes.


    The above recipe has been written in New Orleans Creole English. New Orleans Creole English differs from American Standard English by making use of French words, French Spelling, French Phrases and/or Creole Phrases and Diminutives instead of American words, phrases and spelling.



    Posted by Ûrjânî Chénier Micklè at 17:55 PM | | Comments (0) | TrackBacks (0)

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