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Duration
1 hour
Skill level
Beginner
Serves
4
Chef’s notes
This recipe comes from MeatEater Cooks—our new culinary series available on YouTube. In this episode, Kevin Gillespie and I both share our favorite duck rice dishes.
This classic Cajun dish is a great way to use up the whole duck. It features the gizzard, heart, and liver, and also uses the carcass to make a rich duck stock. This dish is sure to hit the spot after a long day spent in the blind.
Ingredients
- 2 cups long grain white rice
- ½ lb duck liver
- ½ lb cleaned duck gizzard, finely chopped
- ¼ lb duck hearts, finely chopped
- 1 lb pulled duck meat, rough chopped
- 2½ cups duck stock
- 3 tbsp. vegetable oil
- 1 cup yellow onion, chopped
- ½ cup green bell pepper, chopped
- ¼ cup celery, chopped
- 2 cloves of garlic, minced
- 2 whole bay leaves
- 1 bunch green onions, thinly sliced
- ¼ cup parsley, fine chopped
- Salt and pepper
- Pepper vinegar
Preparation
- Season livers with salt and pepper.
- In a large heavy bottom pot, heat vegetable oil until smoking.
- Add livers and sear on one side. Remove from the hot oil ensuring that it is cooked rare to mid rare. Allow to cool, chop fine, and set aside.
- Add chopped gizzards and hearts to the pot and begin to fry in the hot oil on medium high heat. Caramelize the offal until browned.
- Add onions and garlic and continue to cook until the onions begin to caramelize.
- Next add bell peppers, celery, bay leaf, salt, and pepper and continue to cook until peppers and celery soften, about 15 minutes.
- Add chopped duck meat and duck stock. Bring to a boil. Season with salt and pepper.
- Add rice and stir on high heat until mixture comes back up to a low boil.
- Once boiling, turn fire to as low as possible and immediately cover the pot with a sheet of foil and tight fitting lid. Cook for 30 minutes, do not remove the lid or stir during this time.
- After 30 minutes, take the pot off the heat, remove lid and allow to rest for 5 minutes.
- Finish with chopped parsley, sliced green onions, chopped liver, and pepper vinegar. Gently fold these into the dirty rice and season again with salt and pepper or cajun seasoning if necessary.
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Chef’s notes
This recipe comes from MeatEater Cooks—our new culinary series available on YouTube. In this episode, Kevin Gillespie and I both share our favorite duck rice dishes.
This classic Cajun dish is a great way to use up the whole duck. It features the gizzard, heart, and liver, and also uses the carcass to make a rich duck stock. This dish is sure to hit the spot after a long day spent in the blind.
Ingredients
- 2 cups long grain white rice
- ½ lb duck liver
- ½ lb cleaned duck gizzard, finely chopped
- ¼ lb duck hearts, finely chopped
- 1 lb pulled duck meat, rough chopped
- 2½ cups duck stock
- 3 tbsp. vegetable oil
- 1 cup yellow onion, chopped
- ½ cup green bell pepper, chopped
- ¼ cup celery, chopped
- 2 cloves of garlic, minced
- 2 whole bay leaves
- 1 bunch green onions, thinly sliced
- ¼ cup parsley, fine chopped
- Salt and pepper
- Pepper vinegar
Preparation
- Season livers with salt and pepper.
- In a large heavy bottom pot, heat vegetable oil until smoking.
- Add livers and sear on one side. Remove from the hot oil ensuring that it is cooked rare to mid rare. Allow to cool, chop fine, and set aside.
- Add chopped gizzards and hearts to the pot and begin to fry in the hot oil on medium high heat. Caramelize the offal until browned.
- Add onions and garlic and continue to cook until the onions begin to caramelize.
- Next add bell peppers, celery, bay leaf, salt, and pepper and continue to cook until peppers and celery soften, about 15 minutes.
- Add chopped duck meat and duck stock. Bring to a boil. Season with salt and pepper.
- Add rice and stir on high heat until mixture comes back up to a low boil.
- Once boiling, turn fire to as low as possible and immediately cover the pot with a sheet of foil and tight fitting lid. Cook for 30 minutes, do not remove the lid or stir during this time.
- After 30 minutes, take the pot off the heat, remove lid and allow to rest for 5 minutes.
- Finish with chopped parsley, sliced green onions, chopped liver, and pepper vinegar. Gently fold these into the dirty rice and season again with salt and pepper or cajun seasoning if necessary.