2 c. Texmati long grain rice 3.5 c. chicken stock 1/4 c Green bell pepper…chopped course 1/2 c Yellow onion…chopped course 4 clove garlic….minced 1/2 c Roast red pepper…chopped course 2 Bay leaf 1/2 c Celery…chopped course 1 lb Muscovy duck confit…boned and skinned if preferred but not essential 1/2 lb Muscovy duck liver 3 Tbs butter 1/2 c Parmesan…grated 1/4c Basil…chopped fine 1/4c Green onion…chopped course
Service
Directions
Our twist on the cajun classic….spicy and delicous. Great as a main entree, a side with grilled seafood or stuffing.
Melt 2 Tbs butter over med. heat. Sautee gr pepper, onion, garlic and celery about 2 min. Add seasoning mix and sautee 1 min. strring often so not to burn. Add confit and red pepper and sautee 1 min. Add rice and sautee 1 min. Add hot stock and bring to boil. Stir once cover and reduce to med. low heat. Simmer 15 min. until liquid is absorbed and rice is tender. Remove form heat and let sit 10 min. covered. Melt 1 Tbl of butter and sautee liver until just browned and slightly pink inside. Mix liver into rice and let rest about 10 min. until the flavors marry. Plate Dirty Duck rice and sprinkle parmesan mixture over the top. Yeah you right thats good!
