Ingredients
- 4 ½ tablespoons duck fat
- ¾ cup yellow onion, 1/4" diced
- ¾ cup green bell pepper, 1/4" diced
- ¾ cup celery, 1/4" diced
- 3 cloves garlic, minced
- 2 jalapeños, minced
- 3 cups long grain rice
- 3 tablespoons Cajun seasoning
- 1 ½ teaspoons ground turmeric
- 2 bay leaves
- 1 ½ teaspoons dried oregano
- 1 ½ pounds duck confit
- ¾ cup duck livers
- 5 ¼ cups chicken stock
- ¾ cup green onion, sliced
Directions
- Heat duck fat in medium saucepan over medium heat. Sweat vegetables stirring often until tender about 4 minutes.
- Add the rice and the spices and toast rice for 2 minutes.
- Add duck meat and stock and simmer covered for 15-18 minutes until all of the water is absorbed and the rice is tender but nit over cooked.
- Let the dish rest for 5 minutes covered and fluff with a fork. Garnish with sliced green onion.
