Braised Duck and Dirty Rice
Braised Duck and Dirty Rice
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
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.
Dirty Rice
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
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
* *We used Cajun Grain Brown Jasmine Rice.
Braised Duck and Dirty Rice
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
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.
Dirty Rice
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
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
* *We used Cajun Grain Brown Jasmine Rice.
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