Dirty Duck Rice

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
Chopped parsley

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.



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2 Responses to Dirty Duck Rice

  1. Chuck A says:

    How many ounces of duck liver for the Dirty Duck Rice recipe? A whole duck liver is between 1-2 lbs so three, at around $100 each (at Dartagnan.com), is obscene.

    • moulton says:

      This recipe calls for regular old duck livers which are the size of large chicken livers. I believe you are thinking of fattened duck lives also known as foie gras.

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