Roast Duck Quarters with Boudin Squares and Honey Bourbon Gravy

Serves 4

2 duck breast and leg quarters
1 tablespoon vegetable oil
1 teaspoon salt

Honey Bourbon Gravy

3 tablespoons all-purpose flour
1 / 3 cup bourbon
1 / 2 cup duck or chicken stock
2 tablespoons honey
2 teaspoons Creole seasoning
1 teaspoon hot sauce
2 tablespoon heavy cream

Preheat oven to 425 degrees.

Score duck breasts and thoroughly coat duck with oil and season with salt. Place in a cast iron baking pan making sure the duck isn’t touching each other.

Roast for about 20 minutes or until duck reaches 135-140 degrees internally.

Remove from oven and place pan on stovetop. Remove duck and place on cutting board to rest.

Turn heat to medium high. Place duck breast back in pan skin side down and sear until skin crisps about 3-4 minutes. Remove with tongs and place on cutting board.

Leave about 3 tablespoons of duck fat in bottom of ban. Add butter if you need more volume. Sprinkle flour and stir with a wooden spoon for about 5 minutes until flour and butter begins to turn a light brown. Add the bourbon carefully in case it flames over the heat. Immediately add stock and stir continuously. Reduce heat to a simmer. Add honey, seasoning and hot sauce. Stir and check consistency. Adjust with stock to maintain gravy consistency. Add heavy cream, stir and cook for 1 minute. Remove and serve either on top of duck or on the side.

Boudin Squares

4 cups cornbread, crumbled
1 loaf French baguette, day old and chopped
1 cup chicken stock, no salt
3 tablespoons vegetable oil
3 links boudin with casings removed
1 ½ cup celery, chopped
1 / 2 cup green bell pepper, chopped
1 cup yellow onion, chopped
1 clove garlic, minced
3 teaspoons Creole seasoning
1 teaspoon Kosher salt
1 / 8 teaspoon cayenne pepper
2 eggs, whisked

Preheat oven to 325 degrees.

Combine cornbread and baguette in large bowl. Moisten with 1/8 cup of the chicken stock.

In a large skillet over medium high heat, sauté boudin with celery, bell pepper and onion until translucent, about 5 minutes. Add garlic and cook until you can smell it about 1 minutes. Add Creole seasoning, salt, cayenne and continue to cook for about a minute. Transfer to bread and mix thoroughly. Add egg and remaining broth.

Transfer to a greased baking dish and bake for 45 minutes to until done. Slice in squares and serve.

Tips & Suggestions

I’ve done this recipe with chicken and pork chops instead of duck. Delicious.