Duck Gravy Delight: A Taste of Avoyelles 🦆🍚

Every family in Avoyelles has a duck recipe they swear by

Some folks smother it some roast it and some fry it

But there is an old lesser known method that turns a pot of wild ducks into one of the richest gravies you will ever put over a bowl of rice

It starts with browning the ducks hard enough to render the fat into the pot

That duck fat is the secret to the entire dish because it ties the gravy together and gives it the deep Cajun flavor that belongs to this parish

Once the ducks are browned you pack the cavities full of sweet potatoes cut like thick French fries

Add in the holy trinity which is onions celery and bell pepper and do not forget the pope which is garlic

Brown the vegetables in the rendered duck fat scrape the pot clean and put everything back together

Add a little water or broth and let the pot settle on low heat

How long you cook it will depend on the ducks

Teal and wood ducks soften quicker

Mallards and blackjacks need more time

A big old grey duck can take up to an hour longer before it finally gives in

When you see the sweet potatoes slipping out of the cavity and melting into the gravy you know you are almost there

Take the top off the pot and cook the liquid down until the gravy reaches the thickness you like

The sweet potatoes dissolve into it and give the meat a gentle sweetness that blends perfectly with the wild duck flavor

Serve it over rice with a side of homemade coleslaw made with vinegar salt and pepper

This recipe has true Avoyelles Parish roots and remains one of the best tasting duck dishes ever passed from one kitchen to another

If Mama or Pawpaw did not teach you this one now you know what you have been missing