Cajun Duck Leg with Vegetable Cajun Gravy

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1kg of Duck Legs (cooked sous vide in Western Marinade) recipe available..

150g Cooked Potatoes
150g Cherry Tomatoes (halved)
150g Button Mushrooms (halved)
150g Peppers (sliced)
500g Gratin Sauce
50g Cajun Blend
50ml Orange Juice
World Grill Cajun Louisiana

Orange and lime slices


Combine the vegetables with the Cajun Blend, Gratin Sauce and orange juice to create the Cajun gravy.
Brush the cooked duck legs with the World Grill Cajun Louisiana and rest on the vegetables and gravy.

Garnish with the orange and lime slices.