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| What You Need: |
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A 4˝- to 5-pound duck, trimmed of excess fat and cut into 8 serving pieces
1 teaspoon ground hot red pepper (cayenne)
1 teaspoon salt
˝ cup flour
2 tablespoons vegetable oil
1 cup finely chopped onions
˝ teaspoon finely chopped garlic
4 cups chicken stock, fresh or canned
2 cups coarsely chopped drained canned tomatoes
2 cups uncooked white rice, preferably broken rice (see Glossary)
1 cup finely chopped scallions, including 3 inches of the green tops
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| How To Cook: |
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1. Pat the pieces of duck completely dry with paper towels and season them on all sides with the red pepper and salt. Roll one piece at a time in the flour to coat it evenly and vigorously shake off the excess flour.
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2. In a heavy 4- to 5-quart casserole, heat the oil over moderate heat until a light haze forms above it. Brown the duck in the hot oil, four pieces at a time to avoid overcrowding the pan.
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3. Turn the pieces frequently with tongs and regulate the heat so that they color richly and evenly without burning. As they brown, transfer the pieces to a plate.
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4. Pour off all but about 3 tablespoons of the fat remaining in the casserole and add the onions and garlic. Stirring frequently, cook over moderate heat for about 5 minutes, or until the onions are soft and translucent but not brown.
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5. Stir in 2 cups of the chicken stock and the tomatoes, and bring to a boil over high heat, meanwhile scraping in the brown particles that cling to the bottom and sides of the pan.
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6. Return the duck to the casserole; reduce the heat to low, and simmer partially covered for 1 hour 15 minutes. Stir in the remaining 2 cups of chicken stock and the rice, and bring the mixture to a boil.
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7. Reduce the heat to low, cover tightly, and simmer for about 20 minutes, or until the rice is tender and the grains have absorbed all the liquid.
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8. Add the scallions, and then fluff the rice with a table fork. Taste for seasoning and serve the duck jambalaya at once, directly from the casserole or from a large heated bowl.
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