| stuffing, sausage, rice, duck, Austin | 5 Mar 2009 |
| Sausage, Duck and Rice Stuffing by admin | Comment (5) |
by Jesse Griffiths
Photography by Jody Horton
From the pages of Edible Austin
Description
This rich stuffing is very nice with the roasted duck and some chutney. Be sure to make plenty for leftover fried rice (see below) for breakfast the next day. Cook the rice while you cook the duck, that way you can add the delicious caramelized bits from the roasting pan (and a bit of the duck fat—it’s Thanksgiving!) to the rice as it bakes.
Ingredients
3 T. duck fat
1 lb. Peach Creek pan sausage
1 onion, diced
Chopped fresh herbs, such as sage, rosemary and thyme
4 c. organic brown Texmati rice
1 c. white wine
9 c. homemade or good-quality chicken stock or water
Salt and pepper
Reserved duck giblets, livers and hearts
Methods/steps
In a large, heavy-bottomed pot with a lid or Dutch oven, heat 2 tablespoons of the duck fat over medium heat. Add the sausage, breaking apart with a wooden spoon. Cook for 5 minutes and add the chopped onion and herbs. Continue to sauté the sausage and onion until the onion is translucent and the herbs are aromatic, about 5 minutes longer. Add the rice and stir well, coating the rice grains with the sausage, onions and herbs. Cook for about 2 minutes. Turn the heat up to high and add the wine, cooking until completely evaporated. Add the chicken stock or water, season with salt and pepper, and bring to a boil. Immediately turn the heat down to a low simmer, put the lid on the pot and cook for 45 minutes, until the rice is tender. Meanwhile, heat the remaining tablespoon of duck fat in a small pan over high heat. Add the giblets, liver and hearts and sauté until just browned on one side, then flip and brown the other side. Cool slightly, roughly chop, and set aside. Once the rice is cooked, allow it to sit for about 10 minutes, then stir in the giblets, etc. Pour the rice into a large baking dish and stir in any caramelized bits from the duck-roasting pan, along with any juices accumulated from the resting duck. Place in the 500° oven (when you glaze the duck) and brown the top, about 10 minutes.
Additional Tips
DUCK FRIED RICE
by Jesse Griffiths
Per person, the next day:
1 t. duck fat
Leftover, cold rice stuffing, about 1 c.
1 t. soy sauce
1 poached (or fried) egg
Tabasco sauce
In a well-seasoned cast iron pan, heat the duck fat over medium-high heat. Add the rice, stirring occasionally to prevent sticking. Add a dash of soy sauce, stir well, and serve on a warm plate with a poached egg on top, with plenty of Tabasco sauce. Some chopped, roasted duck added to the rice wouldn’t be a bad idea…
