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Cajun Duck Legs

Ingredients

  • 2 cups andouille sausage or any smoked sausage, sliced into 1/2-inch thick pieces
  • 25 – 35 duck legs
  • 1 cup yellow onion roughly chopped
  • 1 red bell pepper roughly chopped
  • 1 green bell pepper roughly chopped
  • 2 celery stalks diced
  • 1 14.5 ounce can diced tomato with juice
  • 4 – 5 garlic cloves minced
  • 2 -3 bay leaves
  • dash or two Tabasco
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons prepared Cajun seasoning
  • 2 cups chicken broth
  • cooked warm rice

Instructions

  • In a large heavy-duty deep baking dish or Dutch oven, brown sausage over medium heat.
  • Add duck legs and cook until all legs are evenly browned, about 20 minutes.
  • Add onion and next 9 ingredients.
  • Stir to combine ingredients and add enough chicken broth to cover contents of dish.
  • Cover and place in a 400 degree oven for 1 1/2 hours.
  • Remove from oven and check for doneness.
  • Legs are done when the meat can be pulled off of the bone with minimal effort. Remove any legs that are done.
  • Add additional chicken broth as needed to just cover legs. Return covered dish to the oven for 30 minutes. Check for doneness every 30 minutes until all legs are tender.
  • Serve over warm rice.