Bourbon, bourbon pecan gravy, brown gravy, Cajun, Cajun food, Chef Troy Mendoza, Creole, fresh parsley, garlic powder, Louisiana, Louisiana cooking, pecans, roasted duck, Roux, Seasonall, The Cabin Restaurant, wild rice pilaf
Chef 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.
1/2 a duck
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.
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.
Pick up a bag of wild rice pilaf from your local grocery and follow instructions on bag.