No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (1376g) Recipe makes 2 servings |
||
| Calories 5588 | ||
| Calories from Fat 5015 | (89%) | |
| Amount Per Serving | %DV | |
| Total Fat 557.3g | 857% | |
| Saturated Fat 164.4g | 822% | |
| Monounsaturated Fat 242.4g | ||
| Polyunsaturated Fat 118.4g | ||
| Trans Fat 0.3g | ||
| Cholesterol 862mg | 287% | |
| Sodium 722mg | 30% | |
| Potassium 2695mg | 77% | |
| Total Carbohydrate 7.7g | 2% | |
| Dietary Fiber 5.2g | 20% | |
| Sugars 1.4g | ||
| Protein 132.4g | 264% | |
Tony Chachere" Long Island Duck
By: Bergy
Dec 7, 2003
Long slow cookingalong with the bastings is the secret to producing a moist duck with all the fat cooked off the bird. It is one of my favorite recipes for duck. You can save the grease to use another time - the flavor increases but I have never done this and am leary of reusing fat. You can do this recipe using just salt & pepper instead of Tony Chachere but it is not as good
SERVES 2
Ingredients
- 5-7 lbs duck, cut in half
- 1 cup vegetable oil
- 1 cup water
- 1/4 cup paprika
- tony chachere creole seasoning or just salt & pepper
Directions
1
Rub the duck halves generously with Tony's seasoning Or use salt& Pepper but it is not the same Sprinkle skin side of the duck with the Paprika and place duck halves skin side up in an open pan.2
Pour the mixed oil& water over the duck halves.3
Cook in preheated 275F oven for 3-5 hours basting the ducks every half hour*Note the time is not wrong at least 3 hours and up to 5 hours.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Tony Chachere" Long Island Duck recipes
Browse similar recipes by category
- Main Ingredient > Meat > Poultry > Duck
- Cuisine > North American > United States > Southern
- Preparation > Time to Make
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For 1 or 2
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > New Years
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Everyday
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Luby Luby Luby
On Feb 24, 2004
Bergy, This was wonderful! DH actually cooked it and added 1 Tbsp of Soy Sauce and a little butter to the basting liquid. I definitely would not use just salt and pepper. The creole seasoning gives it so much flavor. In fact, DH left to go to the store to buy another duck to cook again.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved