Cajun roast duck with rich brown gravy
Roast
I have stuff say about this recipe, and none of it really has to do with your success in making it, so feel free to scroll and ignore. If you choose to read, may as well fill your wine glass and sit awhile ... <br /> <br />First off, when I saw roast week I immediatly went mental and was thinking Crown Roast of Yak! Entire Wild Boar! Pterodactyl! Then the voice (you know the one) suggested that perhaps since we love duck and we cook a lot of duck, it was maybe a better choice. So duck it is. <br /> <br />I roast whole ducks for all day duck gumbo. But I roast them without finesse because I am going to rip the poor thing limb from limb and hack it to bits before it ever sees anyone's plate. So - had to adjust my approach a bit and - let's be honest here - rip off Merrill's technique. I also had to change up the flavors a bit and in addition think gravy. As I am sure you know, gravy makes just about everything better. Maybe not macaroons. <br /> <br />Now my thoughts on duck fat. It is magic. Do not waste it ever. Use it as often as possible. That said, I have a couple tubs of drippings from roasted ducks in the freezer so if you have any thoughts on applying them to another dish, please speak up. <br /> <br />Cajun cooking is rich, deep, full of flavor. It is not necessarily rip-your-lips-off spicy. This duck is just that - seasoned and rich with a hint of heat. Gravy too. I have you make double the spice mix you need, in case you are making cornbread dressing on a non-duck day. You'll need it for that, or something. It's good stuff. <br /> <br />OK I think that's it. On to the cooking ....
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