Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 325°F (160°C); if using a new clay pot or one not recently used, soak it in water for 15-20 minutes while you prepare ingredients.

2. 2

   Season 4 pieces of duck legs generously with 1 teaspoon salt and 0.5 teaspoon black pepper.

3. 3

   Heat 2 tablespoons duck fat in an oven-safe skillet or directly in a flame-proof clay pot over medium-high heat and sear the duck legs until well-browned on all sides, then remove the duck and set aside.

4. 4

   Reduce heat to medium, add 3 tablespoons all-purpose flour to the remaining fat in the skillet, and cook, stirring constantly, for 5-7 minutes until a deep brown roux is formed.

5. 5

   Add 1 medium yellow onion, 1 medium green bell pepper, and 2 celery stalks, cooking for 5 minutes until softened, then stir in 4 cloves of minced garlic, 2 tablespoons Cajun seasoning, 1 teaspoon dried thyme, and 2 bay leaves, cooking for 1 minute until fragrant.

6. 6

   Pour in 1 can of diced tomatoes and 4 cups chicken broth, scraping up any browned bits from the bottom, then return the seared duck legs to the pot, ensuring they are mostly submerged.

7. 7

   Cover the clay pot and bake in the preheated oven for 2 hours, then add 2 cups fresh or frozen okra and 1 cup fresh or frozen corn kernels, stirring gently.

8. 8

   Continue baking, covered, for another 30 minutes, or until the duck is fall-off-the-bone tender, then remove the bay leaves and stir in 0.5 cup chopped green onions before serving warm.