Justin Girouard's Roasted Duck Breast with Pecan Dirty Rice

Servings: 6

Ingredients

• 6 Pekin duck breasts
• 30 large asparagus spears
• 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 bell 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
• 1/4 cup Worcestershire sauce
• 1 bunch fresh scallions, sliced
• 1 tablespoon chopped fresh rosemary
• 4 cup chicken stock (or 2 bouillon cubes dissolved in 4 cups water)
• Salt and pepper to taste