THE COOK SHOP CAJUN & CREOLE ROAST DUCKS WITH BLACKBERRY PORT SAUCE

THE COOK SHOP CAJUN & CREOLE ROAST DUCKS WITH BLACKBERRY PORT SAUCE

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Kara Johnson

You can have it both ways! Make a Creole and a Cajun roast duck. It's easy with The Cook Shop Seasoning Blends! 

ROAST DUCKS

Ingredients:

  • 2 ducks, approximately 5 lbs each
  • The Cook Shop Creole & Cajun Seasoning Blends
  • 6 quarts chicken broth
  • Kosher salt
  • 1 tsp freshly ground black pepper

Directions:

  1. Unwrap the ducks, clip the wings and remove the innards. Rinse the ducks in cold water, then pat dry with paper towels. Allow them to sit at room temperature for 30 minutes. Stick the skin with a fork, and be careful not to pierce the meat. This will allow the fat to drain off while the ducks cook.
  2. While the ducks are sitting, use two stock pots, one for each duck, to heat the chicken broth. Add 1 tsp of kosher salt and 1 tbs of The Cook Shop Creole Seasoning Blend to one pot. Add 1 tsp of kosher salt and 1 tbs of The Cook Shop Cajun Seasoning to the other pot. Allow the broth to come to a rolling boil. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. A plate placed on top of the ducks will help to keep them emmersed in the stock. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
  3. After the ducks simmer, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pots to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with The Cook Shop Creole or Cajun Seasoning Blends, depending on which blend was used to simmer the duck. Aslo sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.
  4. Meanwhile, preheat the oven to 500 degrees F. Roast the ducks for 30 minutes. Remove from the oven and cover them with aluminum foil. Next, allow them to rest for 25 minutes. Serve warm.

BLACKBERRY PORT SAUCE

Ingredients:

  • The Cook Shop Creole & Cajun Seasoning Blends
  • ½ tablespoon butter
  • 1 shallot, sliced thin
  • 6 large blackberries
  • 1 cup red port
  • 1 cup red wine
  • 2 cups chicken stock
  • Salt and pepper, to taste

Directions:

  1. Heat a small sauce pot over medium heat and melt the butter.
  2. Add the shallots and saute until wilted.
  3. Add the blackberries and red port, then reduce until syrupy.
  4. Add red wine and again, reduce until syrupy.
  5. Add the chicken stock and simmer until reduced by 2/3 before removing from heat.
  6. Separate the sauce into two separate bowls.
  7. Season to taste with The Cook Shop Creole or Cajun Seasoning Blends, kosher salt and pepper.

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