Quick Duck Jambalaya
By Kurt Snyder (GH)
Yum is an understatement! You can cook this recipe in about a half hour, but you will need to plan it a day ahead of time to season the duck. It will feed two (2) to three (3) normal people. (I can eat the whole thing, lol). A cast iron pan is a must for frying the duck. The skin should be fried a bit crispy and cast iron will do this wonderfully. Also, you will need these two items;
It may seem like cheating to use a rice mix but I have found Zatarain’s products to be about as good as a mix can be. You can make your own Jambalaya of course, but that is your choice. Just cook the duck like in the recipe and add it to your home‐made Jambalaya. To make this a quick meal, use the Zatarain’s! I use diver duck for this, but any good duck will work if you leave the skin on. Fry the whole duck breasts fast and hot so to not over-cook them. They should be warm but still red inside after frying. When frying, stay at the pan. You can fry bacon and use the bacon grease instead of oil to fry the duck if you wish. Crumble the bacon and add it to the Jambalaya. Don’t you DARE use farmed duck for this!
The frying of this duck and sausage will make a GREAT gravy for just about anything. Like duck! If you can make a good gravy, DO IT after frying this recipe. Save it for another day!
Serve hot and enjoy!
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