Render Duck fat in a large pot or Dutch oven over medium heat.
Add Andouille sausage and cook until browned and crispy. Remove sausage and set aside.
Add Chicken livers and cook until browned on all sides, about 3-5 minutes. Remove livers and set aside.
Add the Holy Trinity (Onion, Bell pepper, Celery) to the pot and cook until softened and translucent, about 8-10 minutes.
Stir in Cajun seasoning, Creole mustard, Garlic powder, Smoked paprika, White pepper, and Cayenne pepper. Cook for 1 minute more.
Deglaze the pot with Dry sherry, scraping up any browned bits from the bottom.
Add Carolina Gold rice to the pot and stir to coat with the vegetable mixture.
Pour in Duck stock and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
Stir in shredded Duck confit and cooked Andouille sausage and Chicken livers. Heat through.
Fluff with a fork and garnish with Chopped parsley. Serve hot.
Ingredients
6
1 cup150 gDuck confit-shredded
1/2 lb225 gAndouille sausage-sliced
4 oz115 gChicken livers-cleaned
1 cup120 gOnion-brunoise
1 cup120 gBell pepper-brunoise
1/2 cup60 gCelery-brunoise
3 tbsp45 mLCajun seasoning
1 tbsp15 mLCreole mustard
1 tsp5 mLGarlic powder
1 tsp5 mLSmoked paprika
1/2 tsp2.5 mLWhite pepper
1/4 tsp1.25 mLCayenne pepper
2 cups340 gCarolina Gold rice
4 cups950 mLDuck stock
1/4 cup60 mLDry sherry
2 tbsp30 mLDuck fat
1/4 cup60 mLChopped parsley
Equipment
Large pot or Dutch oven
Spoon
Fork
Instructions
Render Duck fat in a large pot or Dutch oven over medium heat.
Add Andouille sausage and cook until browned and crispy. Remove sausage and set aside.
Add Chicken livers and cook until browned on all sides, about 3-5 minutes. Remove livers and set aside.
Add the Holy Trinity (Onion, Bell pepper, Celery) to the pot and cook until softened and translucent, about 8-10 minutes.
Stir in Cajun seasoning, Creole mustard, Garlic powder, Smoked paprika, White pepper, and Cayenne pepper. Cook for 1 minute more.
Deglaze the pot with Dry sherry, scraping up any browned bits from the bottom.
Add Carolina Gold rice to the pot and stir to coat with the vegetable mixture.
Pour in Duck stock and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
Stir in shredded Duck confit and cooked Andouille sausage and Chicken livers. Heat through.
Fluff with a fork and garnish with Chopped parsley. Serve hot.
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