Justin Girouard's Roasted Duck Breast with Pecan Dirty Rice
Ingredients
- 6 Pekin duck breasts
- 30 large asparagus (or your favorite vegetable)
- 1 tablespoon unsalted butter
- 2 cup medium grain rice
- 3 cup Cane River Pecan Elliott Pecans
- 1 cup Cane River Pecan Pieces
- 2 tablespoon Cane River Pecan oil
- 1 large yellow onion (small dice)
- 1 large green pepper (small dice)
- 1 rib celery (small dice)
- 2 cloves garlic (minced)
- 1/2 lb 80/20 ground beef
- 1/4 lb chicken livers pureed in food processor
- 1/4 cup Worcestershire sauce
- 1 bunch fresh scallions
- 1 tablespoon chopped fresh rosemary
- 4 cup chicken stock (or 2 bouillon dissolved in 4 cups of water)
- 1 dash salt and pepper to taste
Directions
Makes 6 Servings
In a large sauce pot saute onions, green bell peppers, celery and garlic in 2 tablespoons of Cane River Pecan oil until tender.
Add Cane River Pecan pieces, ground beef and chicken livers. Season liberally with salt and pepper and stir until browned.
Add chicken stock, Worcestershire, chopped rosemary and sugar and bring to a boil. Add rice, stir lightly and bring down to a slow boil. Cover the pot and simmer for 12 minutes then turn off heat and allow to sit covered for another 2 minutes.
Transfer cooked rice into a large mixing bowl and toss with Cane River Pecan Elliot pecans and sliced scallions.
Season asparagus with salt and pepper and bake at 350 degrees in a snug casserole with 2 tablespoons of butter for 10 minutes.
Season each duck breast with salt and pepper and place them in a small Dutch oven skin side down over a medium heat. Cook until the skin is golden brown and crispy then turn and cook meat-side for 2-3 minutes. This should result in medium-medium rare doneness. Cook more or less as desired. Remove and place skin-side-down on a paper towel and let rest for 5 minutes.
Assembly:
Place 5 asparagus spears in the center of each plate and spoon 2-3 tablespoons of the Cane River Pecan dirty rice on top.
Carefully slice each duck breast and fan out the meat over the dirty rice.
Garnish with fresh sliced chives and Cane River Pecan oil.
