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Recipes
Course
Main
Duration
2 ½ hours
Serves
9 to 10
Chef’s notes
This recipe comes from Episode 2 of Duck Camp Dinners featuring professional chef and hunter Jean-Paul Bourgeois. You can catch every episode of Duck Camp Dinners here.
This pot of Franco-Cajun goodness is a duck camp favorite at the Hobo Hilton. It's been said that if it grows together it goes together and this recipe is a perfect example of that mantra. Louisiana navels and satsumas are combined with fresh duck, duck stock, bacon, and mushrooms, making for a pot of stew that you'll never forget.
Ingredients
- 18 breasted duck, skin on
- 2 lbs. bacon
- 2 oz. reserved bacon drippings
- 4 cups yellow onion, diced
- 4 cloves garlic, minced
- 4 cups mushrooms, quartered
- 4 cups orange juice
- 4 cups duck or chicken stock
- 2 bay leaves
- 12 satsumas (seedless mandarins), peeled and left whole
- 2 oz. vinegar (apple cider, distilled, white, or red)
- 2 cups green onion, sliced
- Spiceology SPG Blend
- Spiceology Game Changer Rub by Chef Jean-Paul
Also works with
Any gamebird
Preparation
- Season duck breasts on both sides with Game Changer Rub.
- In a large cast-iron pot, add reserved bacon drippings and duck breast in a single layer, skin side down.
- Render duck fat and brown in the pot. Flip duck breast as needed to achieve browning on all sides.
- Once duck fat has rendered and breast has browned, remove from pot and set aside. Continue this process until all of the breasts are rendered and caramelized.
- In the hot fat, add the bacon and render the fat down on medium-high heat until bacon is cooked. Remove from the pot and set aside.
- Add mushrooms to the fat. Brown mushrooms on medium-high heat for 10 minutes. Remove and set aside.
- Add onions and garlic to the pot and brown. Cook at medium-high heat until onions begin to turn golden on the edges.
- Turn heat to high and add orange juice, stock, peeled satsumas, vinegar, and bay leaves, along with the cooked duck, bacon, and mushrooms.
- Season lightly with Spiceology SPG.
- Stir until ingredients are mixed well together. Bring the mixture up to a boil, cover with a lid, and reduce to a simmer.
- Cook until ducks begin to become tender, about 1.5 hours depending on species, size, and freshness of ducks.
- Remove the lid and cook gently, stirring softly and occasionally, being careful not to break down the ducks.
- Use a cooking spoon or ladle to remove any excess grease.
- Reduce the liquid for another 30 to 45 minutes until gravy is thickened.
- Finish dish with green onions, splash of vinegar or hot sauce, and season with Spiceology SPG.
- Serve over steamed white rice.
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Chef’s notes
This recipe comes from Episode 2 of Duck Camp Dinners featuring professional chef and hunter Jean-Paul Bourgeois. You can catch every episode of Duck Camp Dinners here.
This pot of Franco-Cajun goodness is a duck camp favorite at the Hobo Hilton. It's been said that if it grows together it goes together and this recipe is a perfect example of that mantra. Louisiana navels and satsumas are combined with fresh duck, duck stock, bacon, and mushrooms, making for a pot of stew that you'll never forget.
Ingredients
- 18 breasted duck, skin on
- 2 lbs. bacon
- 2 oz. reserved bacon drippings
- 4 cups yellow onion, diced
- 4 cloves garlic, minced
- 4 cups mushrooms, quartered
- 4 cups orange juice
- 4 cups duck or chicken stock
- 2 bay leaves
- 12 satsumas (seedless mandarins), peeled and left whole
- 2 oz. vinegar (apple cider, distilled, white, or red)
- 2 cups green onion, sliced
- Spiceology SPG Blend
- Spiceology Game Changer Rub by Chef Jean-Paul
Also works with
Any gamebird
Preparation
- Season duck breasts on both sides with Game Changer Rub.
- In a large cast-iron pot, add reserved bacon drippings and duck breast in a single layer, skin side down.
- Render duck fat and brown in the pot. Flip duck breast as needed to achieve browning on all sides.
- Once duck fat has rendered and breast has browned, remove from pot and set aside. Continue this process until all of the breasts are rendered and caramelized.
- In the hot fat, add the bacon and render the fat down on medium-high heat until bacon is cooked. Remove from the pot and set aside.
- Add mushrooms to the fat. Brown mushrooms on medium-high heat for 10 minutes. Remove and set aside.
- Add onions and garlic to the pot and brown. Cook at medium-high heat until onions begin to turn golden on the edges.
- Turn heat to high and add orange juice, stock, peeled satsumas, vinegar, and bay leaves, along with the cooked duck, bacon, and mushrooms.
- Season lightly with Spiceology SPG.
- Stir until ingredients are mixed well together. Bring the mixture up to a boil, cover with a lid, and reduce to a simmer.
- Cook until ducks begin to become tender, about 1.5 hours depending on species, size, and freshness of ducks.
- Remove the lid and cook gently, stirring softly and occasionally, being careful not to break down the ducks.
- Use a cooking spoon or ladle to remove any excess grease.
- Reduce the liquid for another 30 to 45 minutes until gravy is thickened.
- Finish dish with green onions, splash of vinegar or hot sauce, and season with Spiceology SPG.
- Serve over steamed white rice.