Duck and sausage jambalaya

Created by Cyndicy Coudray, Culinary Director

Serves 4

2 duck breasts with skin, about 2 lbs
½ red bell pepper, diced
½ yellow pepper, diced
½ c celery, diced
1 c long-grain white rice
1/8 t ground red pepper or to taste
3 c chicken stock
¼ c parsley
1 t kosher salt
3/4 t dried thyme
¼ t freshly ground pepper
1 bay leaf
4 oz Andouille sausage, thinly sliced

Remove the skin from duck breasts and render the fat from the skin on the duck breasts by searing in a hot skillet. Remove skin to a 375 oven and bake until cracklings are crisp. Cook breasts in rendered fat until browned on all sides. Remove to oven to finish cooking, about 12 minutes. Remove from the oven and cut into one-inch cubes. Set aside. Add peppers, celery, rice and red pepper to skillet and stir to coat with oil. Add chicken stock, parsley and seasonings, cover and cook over medium-low heat about 20 minutes until rice is done. Add duck and sausage and adjust seasoning. Cook, uncovered, until excess moisture is evaporated, about 5 minutes. Remove bay leaf. Serve in heated bowls.

Serve with French Rabbit Pinot Noir

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