Many have asked about Martha’s (boys mother) pot roasted duck. Here it is. You should try the award- winning recipe. Enjoy
While thumbing through the (September/October) issue of the Ducks Unlimited magazine Kirk Stansel pointed out an article on page 16 by DU editor emeritus Gary Koehler . The picture of the cooked bird caught my attention first and then the content of the article. It was a recipe Martha’s Pot-Roasted stuffed duck.
Gary says that it’s the best duck he has ever eaten. Gary goes on to say in his travel to hunting lodges all over the world he has been served duck poppers, duck soup, duck sausage, duck pepperoni, duck jerky, duck salad, duck gumbo, duck l’orange and others that have vanished from his memory. This recipe shown below is served during duck season to our hunters and guests. The dish is the brain child of the owners mother Martha Shaughnessy. We hope you enjoy it as much as Gary.
Pan sausage (half mild & half hot)
Tony Chachere’s creole seasoning
Fresh mushrooms sliced up
2 to 3 tablespoons of kitchen bouquet – this is a browning/seasoning liquid
4 tablespoons olive oil cornstarch
Stuff the ducks with sausage and sprinkle liberally with creole seasoning.
In a heavy pot, brown the ducks in olive oil on the stovetop until golden brown tuning often
Add water to almost cover the ducks. Add mushrooms and kitchen Bouquet. Bring to a gentle boil and cover with a tight lid.
Simmer until the meat is falling off the bone (3 to 5 hours) Remove ducks and thicken gravy with cornstarch. Serve duck with gravy over rice.