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Roasted Duck w/Bourbon Pecan gravyChef Troy Mendoza has been whipping up tantalizing new dishes at The Cabin Restaurant over the last 6 months. Today’s blog is the recipe for one of his most recent creations: Roasted Duck and wild rice pilaf topped with a Bourbon-Pecan gravy. Unlike the recipes I’ve posted in the past, this one does not come from The Cabin Cook Book. Now, before you start cooking, a word to the wise: roasting duck is rather difficult. The key to a juicy, succulent roasted duck is low heat and a long roast time.

Roasted Duck


1/2 a duck
Garlic Powder
Fresh Parsley
1 stick melted butter


Heat oven to 250°.

Season the duck to your liking with the seasonings. In Louisiana, we like a little bit of kick in our dishes, so we use a bit more Seasonall than the other ingredients.

Brush the duck with the melted butter. Slow roast duck for an hour and a half. Periodically brush the duck with the melted better, every 20 minutes or so.

Bourbon-Pecan Gravy


4-8 pods hand chopped garlic
Good-sized handful of chopped pecans
1/2 stick of butter
1 cup duck stock (you can substitute chicken stock if you have to)
2 shots bourbon
Salt & Pepper
1 cup roux


Sauté garlic and pecans in butter for about 10 minutes or so in a large cast iron skillet

Add duck stock, salt & pepper, and parsley. Stir for about 5 minutes.

Add the 2 shots of bourbon and the roux. Reduce heat to medium-low and stir for 10-15 minutes.

Wild Rice

Pick up a bag of wild rice pilaf from your local grocery and follow instructions on bag.