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Wake Up Duck

Marinade Ingredients:Shrimp and Tasso

  • 4 cloves garlic
  • 2 bunches green onion
  • 1 table spoon peanut oil
  • 1 tablespoon dried basil
  • 1 tablespoon garlic powder
  • 1 teaspoon cayenne
  • 2 tablespoons sea salt
  • 4 Louisiana satsumas (or similar orange)
  • 1 lime
  • 2.5 cups strong fresh brewed coffee
  • 2 teaspoons whole rainbow peppercorns
  • 1 teaspoon whole cloves
  • White pepper and garlic powder to pat-duck
  • 1 cup ice

To Cook Duck:

  • Whole duck, cleaned
  • 2 tablespoons brown sugar
  • 2 sprigs fresh tarragon
  • 1 teaspoon cayenne
  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 cloves garlic
  • 1 bunch green onion
  • 1 carrot
  • 1 can coconut milk (unsweetened)


Mince the garlic and green onion and sauté with olive oil, dried basil, garlic powder and cayenne. Once the onion and garlic is translucent and just starting to char a bit (about 5 minutes on high heat) add fresh squeezed lime and Satsuma juice. Continue sautéing for about 5 minutes, then add coffee, rainbow peppercorns, cloves and star anise. There should be enough liquid to surround the duck in a heavy gallon ziplock bag. If additional liquid is needed add some fresh vegetable stock. Add one cup ice to cool marinade before brining duck.

Clean duck, dry and pat with white pepper and garlic powder. Place in ziplock bag large enough to close around duck. Add marinade, close and store in refrigerator for 24 hours.

After brining is complete, rub duck with brown sugar, fresh tarragon leaves and cayenne (inside and out). Mince garlic, green onion and carrot. Melt butter with oil in brasing pan large enough to hold the duck (ideally, use a brasing pan that can also be used to bake the duck – which saves on dishes and helps maintain all the flavor!). Once the butter is hot, add minced garlic, green onion and carrot. Sautee for about 10 minutes until well cooked. Turn up the heat so the concoction just starts to smoke – add duck and sear on all sides. The skin should get slightly charred (about 3-4 minutes per side). Add coconut milk, cover with bake-safe lid or tinfoil and bake at 375 for approximately 45 minutes and baste every 15 minutes. Remove lid/tinfoil and bake until internal temperature reaches 165 degrees and continue basting regularly. Add additional vegetable stock if necessary. Let rest for 15 minutes before serving with fresh market vegetables such as brussels sprouts!

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