Mother's Duck

A straightforward Louisiana roast duck done the way Cajun home cooks have done it for generations. The bird gets rubbed inside and out with a vinegar, salt, and pepper paste, stuffed with onion, carrot, celery, and garlic, then roasted breast-down until falling-apart tender.

The vinegar paste does more than season. It acts as a mild brine, penetrating the meat and adding a subtle tang while the acid helps tenderize the duck during the long roast. Brushing the back with bacon drippings before the oven gives the skin a savory, smoky base coat that builds into a rich crust.

Starting in a hot oven, then dropping the temperature and covering for the slow roast is classic duck technique. The initial blast renders some of the fat and starts crisping the skin, then the lower covered heat gently cooks the meat through. Uncovering at the end finishes the browning.

Chef Tips

• Pat the duck completely dry inside and out before rubbing. Wet skin steams instead of crisping.
• Start breast-side down so the fat from the back bastes the breast meat as it renders. This keeps the breast from drying out.
• Louisiana ducks (wild or farm-raised) tend to be fattier than commercial Pekin ducks. Skip the butter if your bird is well-marbled.
• Save the rendered duck fat from the roaster. It’s liquid gold for frying potatoes.

Variations

• Add Cajun seasoning to the vinegar paste for a spicier, more complex rub.
• Stuff with quartered oranges instead of the vegetable mix for a citrus-roasted duck.
• Use the pan drippings to make a gravy with a roux of duck fat and flour.