Try this Braised Duck and Dirty Rice from 2015 Louisiana Cookin’ Chef to Watch Melissa Martin.
Braised Duck and Dirty Rice
2015-08-27 05:59:02
Serves 4
Ingredients
- 4 cups chicken stock, plus more if needed
- 2 tablespoons low-sodium soy sauce
- 4 duck legs
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 1/2 cup chopped yellow onion
- 1 celery stalk, roughly chopped
- 8 cups Dirty Rice (recipe follows)
- Garnish: pickled okra
Instructions
- Preheat oven to 250°.
- In a medium saucepan, add chicken stock and soy sauce, and heat over medium heat until warm.
- 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.
- Set aside duck, and strain braising liquid. Skim off fat, and cook liquid over medium-high heat until thickened.
- Divide Dirty Rice among serving bowls. Add duck, and top with braising liquid and pickled okra, if desired.
Louisiana Cookin https://www.louisianacookin.com/
Dirty Rice
2015-08-27 06:00:18
Serves 4
Ingredients
- ¾ pound ground pork
- Gizzards and liver of duck or chicken, ground
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 2 teaspoons hot sauce
- 4 cups finely chopped onion
- 1 cup finely chopped bell pepper
- 1 cup finely chopped celery
- ¼ cup minced garlic
- ½ cup chopped parsley
- ½ cup chopped green onion
- 1½ cups brown jasmine rice, cooked according to package instructions*
Instructions
- 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.
- 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
- *We used Cajun Grain Brown Jasmine Rice.
Louisiana Cookin https://www.louisianacookin.com/
Pork gizzards?
Yikes! No pork gizzards. That was a formatting error: It should be ‘Gizzards and liver of a duck or chicken, ground’
Where can one buy duck legs.
You can ask the butcher at your local grocery store to order some for you.