Duck Etoufee (Stew)

6 servings Prep: 20 m Cook: 1 h 30 m Total: 1 h 50 m Intermediate
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This duck étouffée recipe works beautifully with tame or wild duck, and the initial boiling step tames any gamey flavors. You’ll build a light roux with the trinity, simmer it all in rich stock, and serve it over rice for a comforting, authentic Cajun meal.

Ingredients

6 servings
  • 1 to two or more duck(s) of choice
  • 1/2 cup oil (butter optional for more flavor)
  • 1/2 cup flour
  • 1 large onion chopped
  • 1 small bell pepper chopped
  • 1 to 2 ribs of celery chopped
  • 3 pods of garlic finely minced
  • 1/2 cup chopped green onions (scallions)
  • 1/2 cup chopped parsley
  • 4 cups chicken broth or shrimp stock
  • 1 tbsp Cajun Seasonings
  • olive or canola oil for browning
  • 1/2 tsp white pepper
  • 1/2 tsp cayenne (optional)

Step-by-Step Instructions

  1. In a large stock pot boil on high the cleaned ducks for 30 to 45 minutes to reduce the wild flavor. Remove the skin if any; cut as much meat off the bones as possible. Discard the carcass.
  2. Lightly dust seasonings on the duck meat. In a medium saucepan, lightly brown the duck in the 1/2 cup oil and remove duck meat from pan. Heat remaining oil if needed and add the flour to make a roux. Stir constantly until light brown in color. Add the chopped onions, bell pepper, celery, and garlic and blend well. Saute until the onions start to wilt.
  3. Gradually add the chicken stock blending the water and the roux mixture. The cooks’ choice for her chicken stock is Wylers’ chicken granules. After all is blended, reduce the heat, cover and simmer on low for 15 minutes (stirring occasionally to avoid sticking).
  4. Stir in the browned duck meat. Cover and simmer on low for 30 minutes (allow more time if cooking several ducks) and adding more chicken stock and seasoning if needed.
  5. Add the green onions and parsley in the last 15 minutes of the cook-time.
  6. Serve over rice and don’t forget the French bread for wiping up the plate.

Common Problems and Solutions

Q: Why boil the duck first instead of just cooking it in the étouffée?

A: Boiling wild duck for 30-45 minutes mellows the strong, gamey flavor that some find overpowering. If you're using tame (domestic) duck, you can skip this step or reduce the boiling time to 15-20 minutes just to help remove the skin more easily.

Q: My roux broke when I added the stock. What happened?

A: The stock was likely too cold or added too quickly. Always add stock gradually, whisking constantly, and let the roux temperature drop slightly before adding liquid. Room temperature stock works better than cold stock straight from the fridge.

Q: Can I use the duck boiling liquid instead of chicken broth?

A: You can, but it will have a much stronger, gamier flavor than chicken broth. If you want to use it, mix half duck liquid with half chicken broth for a balanced flavor.

Tips and Techniques

Don’t skip removing the skin from wild duck—it can have a waxy, unpleasant texture and adds to the gamey flavor. For tame duck, you can leave some skin on if you crisp it well during browning.

Ingredient Substitutions

  • wild duck: domestic duck, chicken thighs, or rabbit
  • chicken broth: duck stock or shrimp stock
  • butter and oil mixture: all oil or all butter

Equipment Needed

  • large stock pot (for boiling duck)
  • medium heavy-bottomed saucepan or Dutch oven (for roux and étouffée)
  • wooden spoon or whisk (for stirring roux)

Historical Context

Étouffée literally means ‘smothered’ in French, and while it’s most famous with crawfish, Cajun cooks have long applied this technique to whatever protein was available—including the ducks that winter in Louisiana’s marshes and rice fields.