Tony Chachere’s Long Island Duck 🦆
Description:
Long slow cooking along 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.
Nutritional Information:
- Calories: 5588.8
- Fat: 557.3g
- Saturated Fat: 164.4g
- Cholesterol: 862.6mg
- Sodium: 722.1mg
- Carbohydrates: 7.7g
- Fiber: 5.2g
- Sugar: 1.4g
- Protein: 132.4g
Recipe Details:
- Cook Time: 4 hours
- Prep Time: 15 minutes
- Total Time: 4 hours and 15 minutes
- Servings: 2
Keywords:
Poultry, Meat, Very Low Carbs, Christmas, Thanksgiving, Weeknight, Oven, Easy
Ingredients:
| Quantity | Ingredient |
|---|---|
| 5-7 | Duck halves |
| 1 | Water |
| 1 | Paprika |
| 1/4 | Mixed oil |
Instructions:
-
Preparation:
- 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.
-
Cooking:
- Pour the mixed oil & water over the duck halves.
- Cook in preheated 275°F 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.
The tantalizing aroma of Tony Chachere’s Long Island Duck will fill your kitchen as it slowly roasts to perfection, resulting in moist, succulent meat with a deliciously crispy skin. This recipe is ideal for special occasions like Christmas or Thanksgiving, yet easy enough for a weeknight dinner. Enjoy the rich flavors and tender texture of this mouthwatering dish! 🍽️
