Slow roasted duck po'boy
Roast
Roasting
I have been haunted - HAUNTED I tell you, since I started eating duck po'boys at Jazz Fest and Quarter Fest in New Orleans several years ago. Mostly because I only get one once a year and that makes me sad. Time to change that and make my own. When you order a po'boy you will be asked "dressed or no?" - this generally means mayo, mustard, lettuce, tomato, pickles and hot sauce, or any combo of them. For these I suggest you go with lettuce (iceburg - we are going for crunch not nutritional value) pickles and hot sauce. if it's summer maybe tomato but not in December. As for the rolls, unless you live in New orleans just do the best you can, avoid a too-chewy crust as you don't want to have to grab and pull with your teeth and throw duck everywhere.
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