Dirty Duck Rice
Serves 4 to 6 people
3 large duck livers
1/2 cup whole milk
6 confit duck legs (available on line from Dartagnan.com and Mapleleaffarms.com)
2 tablespoons duck fat (available from the above on line sources)
1/4 cup finely chopped yellow onion
2 tablespoons minced garlic
2 tablespoons brandy
3 cups cooked farro verde
3 cups cooked white rice
2 teaspoons gumbo file powder
Salt and pepper to taste
Soak the duck livers in milk for 24 hours. Remove the livers from the milk and chop them fine; set aside. Pick the meat from the duck legs and set aside (You should have 3 cups. If you have more than 3 cups you can save the extra for a snack later.)
Heat the duck fat in a large sauté pan over medium heat until the fat begins to melt. Add the onion and garlic, and cook, stirring occasionally, until softened.
Add duck livers and cook for 1 minute. Deglaze the pan with the brandy and simmer for 2 to 3 minutes. Add farro, rice, picked duck meat, file powder and cook, stirring, until everything is heated through. Season with salt and pepper. Garnish with chopped parsley before serving.