Try this Braised Duck and Dirty Rice from 2015 Louisiana Cookin’ Chef to Watch Melissa Martin.

Braised Duck and Dirty Rice
Serves 4
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Ingredients
  1. 4 cups chicken stock, plus more if needed
  2. 2 tablespoons low-sodium soy sauce
  3. 4 duck legs
  4. ½ teaspoon salt
  5. ¼ teaspoon ground black pepper
  6. 1/8 teaspoon cayenne pepper
  7. 1/2 cup chopped yellow onion
  8. 1 celery stalk, roughly chopped
  9. 8 cups Dirty Rice (recipe follows)
  10. Garnish: pickled okra
Instructions
  1. Preheat oven to 250°.
  2. In a medium saucepan, add chicken stock and soy sauce, and heat over medium heat until warm.
  3. Season duck legs with salt, black pepper, and 1/8 teaspoon cayenne. In a shallow roasting pan, add onion and celery. Place duck legs skin-side up on onion mixture, and add chicken stock mixture. Liquid should come halfway up duck legs. Bake 11/2 to 2 hours, basting every 20 minutes, until legs are browned on top and meat is tender.
  4. Set aside duck, and strain braising liquid. Skim off fat, and cook liquid over medium-high heat until thickened.
  5. Divide Dirty Rice among serving bowls. Add duck, and top with braising liquid and pickled okra, if desired.
Louisiana Cookin http://www.louisianacookin.com/
Dirty Rice
Serves 4
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Ingredients
  1. ¾ pound ground pork
  2. Gizzards and liver of duck or chicken, ground
  3. ¾ teaspoon salt
  4. ½ teaspoon ground black pepper
  5. ¼ teaspoon cayenne pepper
  6. 2 teaspoons hot sauce
  7. 4 cups finely chopped onion
  8. 1 cup finely chopped bell pepper
  9. 1 cup finely chopped celery
  10. ¼ cup minced garlic
  11. ½ cup chopped parsley
  12. ½ cup chopped green onion
  13. 1½ cups brown jasmine rice, cooked according to package instructions*
Instructions
  1. In a large bowl, combine pork, gizzards, liver, salt, pepper, cayenne, and hot sauce. Add to a large skillet, and cook over medium-high heat until browned and crumbled. Remove pork mixture from pan, and reserve 
1 tablespoon of drippings.
  2. To pan, add onion, and cook over medium heat for 5 minutes; add bell pepper, celery, and garlic, and cook 
5 minutes more. Add pork mixture, and cook 5 minutes more. Add parsley, green onion, and rice. Adjust seasoning to taste, and keep warm until serving.
Notes
  1. *We used Cajun Grain Brown Jasmine Rice.
Louisiana Cookin http://www.louisianacookin.com/