Slow Roasted Duck Po'Boy Recipe

Name: Slow Roasted Duck Po'Boy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Spice Rub; 1 tablespoon kosher salt; 1 teaspoon fresh ground black pepper; 1/2 teaspoon allspice; 1/2 teaspoon smoked sweet paprika; 1/2 teaspoon cumin; 1 teaspoon cayenne; 1 tablespoon light brown sugar; Slow Roasted Duck (And Dressin'); 2 pounds duck legs (3 or 4 legs); 2 sprigs fresh marjoram; 4 sprigs fresh oregano; 8 sprigs fresh thyme; 4 bay leaves; 1/2 yellow onion; 3 large cloves garlic; 1 cup white wine; 1/2 cup low salt chicken broth; olive oil to coat your pan; lettuce, dill pickles, Louisiana hot sauce, possible tomatoes, and rolls

Servings: persons

Spice Rub
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
1/2 teaspoon allspice
1/2 teaspoon smoked sweet paprika
1/2 teaspoon cumin
1 teaspoon cayenne
1 tablespoon light brown sugar
Slow Roasted Duck (And Dressin')
2 pounds duck legs (3 or 4 legs)
2 sprigs fresh marjoram
4 sprigs fresh oregano
8 sprigs fresh thyme
4 bay leaves
1/2 yellow onion
3 large cloves garlic
1 cup white wine
1/2 cup low salt chicken broth
olive oil to coat your pan
lettuce, dill pickles, Louisiana hot sauce, possible tomatoes, and rolls

1
["Heat the oven to 225. Sprinkle the duck legs all over with the spice rub and set them aside. Slice the onion and mince the garlic.", "Heat a pan that can go stove to oven and that will accomodate all of your duck legs. Heat it to medium, you don't want it smoking hot. Add enough olive oil to coat the pan, then place the duck legs in - skin side down (they have skin all over but one side has more). Cook the duck legs until they are a deep golden brown, then flip them and brown the other side the same way. Remove them to a plate. Don't even THINK about taking any of that fat out of the pan it is delicious!!!", "Add the onions to the pan and brown them, then add in the garlic and cook just a little longer. Now add the wine and broth and move the whole mess around a bit. Lay the duck legs back in the pan and lay the herbs and bay leaf over top. Cover the pan (with the lid or foil or whatever you have) and pop it in the oven. Walk away. Leave it alone for an hour and a half before you cave and peek. Now is a good time to baste too. I love basting!!! Cover them back up and cook another hour and a half. They are now fall off the bone tender. Remove the pan from the oven and let them cool a bit.", "Chop the lettuce up and get you pickles and hot sauce and rolls ready. I removed the ""guts"" from our rolls so I could fit more duck in.", "Put a leg on a cutting board, and using 2 forks, gently pull the meat off the bone. Discard any super fatty hunks of skin. Look out for little bitty sneaky bones - duck legs have a lot of them. Put the pulled duck in a bowl. Repeat with remaining legs.", "Now use a large spoon and scoop the cooked onion out of the pan, only half-heartedly draining the fat off them - you want some of that fat in your po'boy, trust me. Make sure to avoid herb stems and bay leaves. Toss the onions and pulled duck together.", "Prep your rolls (open them but don't cut them completely in half, ""gut"" them if you want to) , and put pickles on one side and lettuce on the other. Fill them up with duck and then shake hot sauce on top. Mr L likes a little, I like a LOT.", "Eat. Enjoy. Be happy the haunting has ended!!"]

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Spice Rub, 1 tablespoon kosher salt, 1 teaspoon fresh ground black pepper, 1/2 teaspoon allspice, and more.

Yes, Slow Roasted Duck Po'Boy falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Roasted Duck Po'Boy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions