Cajun Boudin Recipe Made With Wild Duck

pork liver

🥗Healthier: chicken liver

💰Cheaper: beef liver

Chicken liver is lower in fat and calories.

casing

🥗Healthier: collagen casings

💰Cheaper: no casing

Collagen casings are easier to work with and more affordable.

Heat 3/4 cup of oil in a large pot until hot.

Add 8 pounds of wild duck to the pot and brown the meat.

Cook the duck until it is well browned and all the liquid has cooked out.

Remove the duck from the pot, leaving the juices behind.

Add chopped onions, celery, garlic, and green onions to the pot with the remaining juices.

Add water to the pot and cook the vegetables down until they are mushy.

Return the duck to the pot and cook it with the vegetables for a couple of minutes.

Add 2 packs of McCormick onion gravy mix to the pot with water and stir.

Let the mixture cook down for about 20 minutes, then add Creole seasoning and garlic powder to taste.

Cook for about 2 hours until the duck is tender.

Let the duck cool completely and refrigerate overnight.

Prepare 18 cups of rice according to package instructions.

Stuff the casing with the meat mixture using a sausage stuffer.

Twist the sausages into links and tie off the ends.

Cooking Techniques

Equipment Needed

Spice Level: