Uncle Randeaux's Roast Duck
Cajun Duck

Garlic-5-6 cloves-min

Onions-one big one


bell pepper-1


black pepper

Worchesterhsire sause






Preheat oven to 425 degress (F)

Put about 1/2 of chopped onions, garlic, bell pepper and scallions in a bowl

Sprinkle cayenne and black pepper, not too much!

Sprinkle a bit of worchestershire sause (see video)

Add mustard.  Just enough to have all of the onions, etc. to have mustard on it (see video)--Do not worry if you do not like mustard.  You will not taste it.  It is a great spice for all foul and gamey meats.

Cut slits in the breast and thigh and put the above mixture in the holes (see video)

Lightly cover the duck with mustard (see video)

Put duck into the oven

Put worchestershire sause all over the duck

Cover and start to cook

After about 30 minutes, add the rest of the onions, etc.

Check it every 20 to 30 minutes (or less) to make sure the bottom does not dry out and burn.   Duck has a lot of fat, so that is unlikely, but do not take the chance

It duck should take about 1 /2  to 2 hours to cook.  That will vary with the size of the duck.   I usually cut a little skin right at the thigh to breast and check.  It should be juicy, but not bloody.  Do not eat rare foul.

When it is getting close, uncover and let it brown for about 20 minutes or until it looks just right (see picture and video)