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Jambalaya De Canard Recipe
|Duckling||4 Pound (Including Giblets)|
|Water||1 Cup (16 tbs) (As Needed)|
|Long grain rice||1 Cup (16 tbs) (Raw)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Bulk sausage||1⁄2 Pound|
|Chili powder||1⁄2 Teaspoon|
|Ground thyme||1⁄2 Teaspoon|
|Chopped parsley||1 Tablespoon|
|Diced cooked ham||1⁄2 Cup (8 tbs)|
|Canned tomatoes||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 5013 Calories from Fat 1980
% Daily Value*
Total Fat 224 g344.6%
Saturated Fat 65.8 g329%
Trans Fat 0 g
Cholesterol 2872.3 mg
Sodium 4099.6 mg170.8%
Total Carbohydrates 194 g64.7%
Dietary Fiber 10.7 g42.7%
Sugars 11.1 g
Protein 526 g1051.1%
Vitamin A 83.7% Vitamin C 270.2%
Calcium 37.5% Iron 393.5%
*Based on a 2000 Calorie diet
Sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper.
Brown duck in a skillet for 30 to 40 minutes, turning occasionally.
Cook duck bones and giblets, except liver, in enough water to cover, with 1/2 teaspoon salt, for about 40 minutes, or until giblets are tender.
Add liver 10 minutes before cooking time is over.
Drain and reserve 2 cups broth; use remaining broth for soup or gravies.
After duck has been browned, drain off all excess fat from skillet and place duck pieces on absorbent paper to drain.
Replace duck in skillet and add reserved broth.
Cover and cook slowly for 1 1/2 hours, or until duck is tender.
Soak rice in enough water to cover for 30 minutes, then drain.
Add onion, green pepper, and garlic to sausage and cook over low heat until vegetables are tender and sausage is cooked.
Drain excess fat.
Add soaked rice and stir over low heat until rice is dry.
Add 1 1/2 teaspoons salt, 1/4 teaspoon pepper, bay leaf, chili powder, thyme, and parsley.
Remove duck from pan and mix rice mixture into gravy.
Cover and cook for 10 minutes, or until rice is almost tender.
Add giblets, ham, and tomatoes.
Mix carefully, taking care not to mash rice.
Place duck pieces on top of rice.
Cover and cook for 10 minutes longer.