Roasted Duck with Pecan Sauce

With duck hunting season in full gear in Louisiana, there are more opportunities to see this delicious item on your plate at restaurants. Duck poppers are delicious, and a Louisiana duck season staple, with its creamy, warm cream cheese taking the edge off of the gamey flavor of a spicy seasoned bite-sized piece of duck meat. Wrap it in thick, crispy bacon pop a tangy, crunchy slice of pickled jalapeno in the middle and throw it on the grill….HEAVEN!  But, it gets old after awhile and what to do with the remaining duck meat? recently published a recipe created by Houma’s House Restauraunt Latil’s Landing’s Executive Chef Jeremy Langlois and it is a gem of a down south dinner.  Latil’s was named by Esquire Magazine as one of the top twenty best new restaurants in America.  There he masterfully creates wonderful dishes in a style that he calls “Nouvelle Louisiane” which focuses on fresh Louisiana ingredients.  Using the freshest local meats, vegetables, herbs and spices that Louisiana has to offer, Chef Langlois whips up magic in the kitchen and thrives on delivering his guests an unforgettable experience. In this case, migratory duck species like Mallards, Wood ducks, Pintails, Gadwalls, and Blue and Green Wing Teals are what is typically hunted in Louisiana and incorporated into southern dishes from mid-November to late January.  Locals have strong opinions on which species is the best table fare. These wild raised birds are (obviously) free of hormones, antibiotics and chemicals. The meat is very dark and looks almost blue or purple. This is because duck meat is very bloody. If you’ve never had wild duck, it can be a little tough in consistency and have a slightly gamey taste if not prepared correctly. One can soak the meat in salted water, milk, buttermilk or vinegar to remove blood from the flesh and/or age the meat under refrigeration for 3 to 7 days to enhance tenderness.  When done correctly, duck can be a real delicacy.

Chef Jeremy Langlois’s pan roasted duck recipe is something new and the pecan sauce is a nod to Louisiana tradition.  It’s easy and quick (our favorite kind of recipe!) and serves 6. Pair it with bacon wrapped balsamic green bean bundles and a bananas foster bread pudding for dessert for an authentic, yet new, Louisiana dining experience.  It will wow your dinner company!


6 duck breasts
Salt and pepper to taste
1 tbs olive oil
Pecan Sauce               

1/2 cup white corn syrup
1 cup light brown sugar
1/2 stick butter
1 cup pecans (pieces or halves)
Salt and pepper to taste


Duck Breast
Preheat the oven to 400˚F.
Season the duck breast with salt, pepper and your favorite Louisiana seasoning.  We love Slap Ya Mama Cajun seasoning. In a large sauté pan, over medium heat, add olive oil. Add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and place the pan in the oven. Roast the breasts for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Slice each duck breast into 1/2-inch pieces and fan around plate.

Pecan Sauce
Combine corn syrup, brown sugar and butter in heavy saucepan and bring to a boil. Boil gently about 5 minutes, stir in pecans and season with salt and pepper. Drizzle over pan roasted duck breast.

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