Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   To cure the duck, combine 2 tablespoons of kosher salt, 1 tablespoon of brown sugar, 1 teaspoon of black pepper, 1 teaspoon of cayenne pepper, 0.5 teaspoon of garlic powder, and 1 tablespoon of gochujang in a small bowl to form a paste.

2. 2

   Rub the gochujang spice mixture evenly over 2 duck legs, place them in a resealable bag or shallow dish, and refrigerate for 24-48 hours to cure.

3. 3

   After curing, rinse the duck legs thoroughly under cold water to remove excess curing mixture, pat them completely dry with paper towels, and then slow-render them skin-side down in a Dutch oven over medium-low heat for 30 minutes until the skin is crispy and much of the fat has rendered.

4. 4

   Remove the duck legs, shred the meat from the bones, reserving 2 tablespoons of rendered duck fat in the pot, and then add 0.5 cup of all-purpose flour to the rendered fat to create a roux, cooking it over medium-low heat for 10-15 minutes until it reaches a dark peanut butter color, stirring constantly.

5. 5

   Stir in 1 large diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks to the roux, cooking for 8 minutes until softened, then add 4 cloves of minced garlic and cook for 1 minute more until fragrant.

6. 6

   Gradually whisk in 4 cups of duck or chicken broth, 1 can (14.5 ounces) of undrained diced tomatoes, 1 teaspoon of dried thyme, 0.5 teaspoon of smoked paprika, and 1 bay leaf, bringing the mixture to a simmer and then reducing the heat to low, covering, and cooking for 30 minutes.

7. 7

   Stir the shredded cured duck meat into the étouffée, cook for an additional 15 minutes, then remove the bay leaf and stir in 1 tablespoon of chopped fresh parsley and 1 tablespoon of chopped fresh green onions before serving immediately over cooked white rice.