Video: Ducks in Cajun Gravy with Jean-Paul Bourgeois
This recipe, like many other Cajun dishes, is rooted in simple ingredients cooked in a way that brings out as much of their flavor as possible. Most households in Louisiana have similar recipes varying from family to family and using a broad spectrum of wild game based on availability.
For the most part when I was growing up, ducks were the game of choice. Brown gravies like this one often graced our dinner table once a week.
Shop
Sign In or Create a Free Account
Access the newest seasons of MeatEater, save content, and join in discussions with the Crew and others in the MeatEater community.
Related
Cooking Techniques
Video: How to Make Wild Duck Curry
This is one of my favorite cold weather recipes for those hard-earned ducks sitting in your fridge or freezer. There are few better ways to complement rich, indulgent duck meat than with the aromatic spices and creamy texture of a classic Thai curry. I start by making a robust duck stock that...
Jean-Paul BourgeoisDec 14, 2021
Read MorePlay Now
Cooking Techniques
Video: How to Fry Fish
When frying any fish or seafood, fresh is always best. My rule of thumb is to eat as much of my fresh fish as possible before I store it and get it in the freezer. It's not that frozen fish is bad; not at all, your fish will just never taste as good as it does right out of the water. Of course, this...
Jean-Paul BourgeoisJun 3, 2022
Read MorePlay Now
Cooking Techniques
Video: How to Boil Crawfish
The single-pot boiling method is comprised of three basic steps that, if followed, will result in a tasty batch of crawfish. Wash your crawfish Boil your crawfish Soak your crawfish. To wash your crawfish, simply place them into a cooler or tub and run clean hose water into the cooler. The first...
Jean-Paul BourgeoisApr 21, 2022
Read MorePlay NowConversation
Save this article