nana
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Don’t know that recipe, but here are these:
__Opelousas Baked Long Island Duck –Tony Chachere’s
(Not Duckling)1 duck, 5-7 lbs, cut in half
1 cup oil
1 cup water
paprika
Tony’s Creole Seasoning **(recipe under Holiday-Turkey Cajun Style- O C’s” reply & Nana’s reply after that)
Season duck halves generously with seasoning, or salt & pepper. Sprinkle, skin side up, with paprika and place in an open baking pan.
Over the halves, pour mixture of oil and water. Cook in a preheated oven (275 degrees) 3 – 5 hours, basting every half hour. Remove duck halves, pour off excess fat & save for next time you cook duck.
NOTE: If you save this left-over fat & use it next time you cook duck, it will be much better.
Long, slow cooking along with basting, is the secret. Pan dressings can be used in rice dressing also.
Dirty Rice
In a small sauce pan bring water and uncooked rice to a boil. Reduce heat, cover and simmer about 20 minutes or until rice is done. Set aside.
4 oz chicken livers
4 oz chicken gizzards
4 oz ground porkCut chicken livers & gizzards into pieces. Use the course blade of a food grinder to grind livers & gizzards, or finely chop meat. Set aside.
In a 2 quart saucepan cook pork over medium high heat until meat loses its pink color. Add ground livers & gizzards. Cook until meat loses its pink color.
1/3 cup chopped green pepper
1 clove mince garlic
Stir in broth, onion, green pepper, celery, garlic, salt, red pepper and black pepper. Bring to a boil. Reduce heat, cover and simmer about 10 minutes or until gizzards are tender. Stir in rice and heat though.
Servings 8
Lucky has also posted a “Cajun Dirty Rice Dressing” under the Poultry category.
