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  Added: Mar 09, 2007  •  Visited (542)  •  Print version Print this recipe (78)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Duck Jambalaya
What You Need:
  • A 4˝- to 5-pound duck, trimmed of excess fat and cut into 8 serving pieces
  • 1 teaspoon ground hot red pepper (cayenne)
  • 1 teaspoon salt
  • ˝ cup flour
  • 2 tablespoons vegetable oil
  • 1 cup finely chopped onions
  • ˝ teaspoon finely chopped garlic
  • 4 cups chicken stock, fresh or canned
  • 2 cups coarsely chopped drained canned tomatoes
  • 2 cups uncooked white rice, preferably broken rice (see Glossary)
  • 1 cup finely chopped scallions, including 3 inches of the green tops

  • How To Cook:
    1. Pat the pieces of duck completely dry with paper towels and season them on all sides with the red pepper and salt. Roll one piece at a time in the flour to coat it evenly and vigorously shake off the excess flour.

    2. In a heavy 4- to 5-quart casserole, heat the oil over moderate heat until a light haze forms above it. Brown the duck in the hot oil, four pieces at a time to avoid overcrowding the pan.

    3. Turn the pieces frequently with tongs and regulate the heat so that they color richly and evenly without burning. As they brown, transfer the pieces to a plate.

    4. Pour off all but about 3 tablespoons of the fat remaining in the casserole and add the onions and garlic. Stirring frequently, cook over moderate heat for about 5 minutes, or until the onions are soft and translucent but not brown.

    5. Stir in 2 cups of the chicken stock and the tomatoes, and bring to a boil over high heat, meanwhile scraping in the brown particles that cling to the bottom and sides of the pan.

    6. Return the duck to the casserole; reduce the heat to low, and simmer partially covered for 1 hour 15 minutes. Stir in the remaining 2 cups of chicken stock and the rice, and bring the mixture to a boil.

    7. Reduce the heat to low, cover tightly, and simmer for about 20 minutes, or until the rice is tender and the grains have absorbed all the liquid.

    8. Add the scallions, and then fluff the rice with a table fork. Taste for seasoning and serve the duck jambalaya at once, directly from the casserole or from a large heated bowl.

    To Serve: Duck Jambalaya
    This recipe is also available in:
    Cuisine » Americas » Creole
    Main Ingredient » Meat & Poultry » Duck
    Main Ingredient » Vegetables » Tomatoes
    Main Ingredient » Grains & Cereals » Rice
    Dish » Main Courses


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