Dirty Rice Risottopoultry, rice ----WALDINE VAN GEFFEN VGHC42A---- 1 duck or chicken necks and wings* 1 gizzards and heart; chop 1 olive oil 1/2 onion; chop 1 rib celery; slice 1 red pepper; chop 1 tablespoon garlic; mince 1 cup popcorn rice 2 cup stock; or as much as needed 1 salt and pepper 1 bunch green onions; chop *If duck is unavailable, substitute chicken. Saute the neck and wings of duck in a pan in oil. Add gizzards and heart. Saute with onion, celery, pepper, garlic and rice; stirring constantly. Saute rice for 20 seconds, add 1 cup stock and stir constantly until absorbed. Add 1 more cup stock and stir until absorbed. Keep adding stock, if needed until rice is cooked. Season with salt and pepper. Finish with green onions. Source: Chef Jamie Shannon, Commander's Palace, NOLA. |
