3 Ducks, cut in pieces
8 oz Cajun Injector Creole Garlic Marinade
4 Onions, finely chopped
1 Bell pepper, finely chopped
4 Stalks celery, chopped
8 oz can Tomato sauce
6 oz can Tomato paste
5 Garlic cloves, minced
1 bunch Green onions, chopped
1 bunch Parsley, chopped
1 small can Water Chestnuts, drained & chopped
Serves 24 (approx)
Many people have asked us to add some Cajun wild game recipes.
And this is another of our favorites.
Soak ducks overnight in a solution of 1 part lemon juice and 1 part water.
In a heavy iron pot, brown ducks in a small amount of oil. Remove ducks from pot and set aside. Add Creole Garlic marinade, bell pepper, celery, tomato sauce, tomato paste, 1/2 of the green onions, parsley and just enough water to keep the mixture from sticking to pot.
Cover and cook slowly for 1 1/2 hours, stirring often to prevent sticking.
Add ducks to cooked sauce and cook another 1 1/2 hours.
Add water chestnuts, remaining green onions, and parsley just before serving.
Serve over Louisiana rice.
This recipe works well with alligator too.
Cube the alligator meat and follow the recipe above.
Supplies on our Website
Cajun Injector Creole Garlic Marinade A great Cajun marinade
The Bayou Classic Skillet Set is very popular in these parts.
This 3-Piece Cast Iron set includes 6", 8" and 10" skillets. And they're equally at home in your kitchen or your own backyard.
This Wild Duck Sauce Piquante recipe came from Chef Williams' Cook book
"From Our Front Porch"