Go next-generation with this Acadian classic by getting “dirty” with shards of prepared duck confit in place of sausage or ground meat.

Robby Melvin
Recipe by Coastal Living March 2017

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Credit: Jennifer Causey; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro Levine

Recipe Summary

active:
40 mins
total:
40 mins
Yield:
Serves 6 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in large skillet over medium-high. Add chicken livers, and cook, stirring constantly, until browned, about 3 minutes. Stir in onion, bell pepper, celery, garlic, Creole seasoning, salt, and pepper,and cook, stirring occasionally, until vegetables are softened and beginning to brown, about 7 minutes.

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  • Add 1/4 cup of the chicken broth, and cook over medium-high 2 minutes, stirring and scraping often to loosen browned bits from bottom of skillet. Stir in duck confit, rice, oregano, and remaining 3/4 cup chicken broth, and cook, stirring occasionally, until liquid is absorbed and rice and confit are heated through, about 4 minutes. Sprinkle with celery leaves, and serve immediately.

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