Ingredients

• 2 unit Duck legs and thighs, bone-in, skin-on
• 225 g Smoked sausage (like Andouille), sliced
• 1.5 cup Long-grain white rice
• 1 unit Yellow onion, chopped
• 1 unit Celery, chopped
• 1 unit Green bell pepper, chopped
• 4 unit Garlic, minced
• 3 cup Chicken stock
• 1 tsp Cajun seasoning
• 0.5 tsp Dried thyme
• 0.25 tsp Cayenne pepper
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.25 cup Fresh parsley, chopped
• 0.25 cup Green onions, sliced

Instructions

1. 1

   Prepare and Brown Duck — Pat the duck pieces dry and season generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, place the duck skin-side down over medium heat. Render the fat for 10-15 minutes until the skin is crispy and golden brown. Remove duck, reserving about 2 tablespoons of rendered fat in the pot. Set duck aside.

2. 2

   Brown Sausage and Sauté Trinity — Add the sliced smoked sausage to the pot and cook for 5-7 minutes until browned. Remove sausage and set aside. Add the chopped onion, celery, and green bell pepper to the remaining fat in the pot. Sauté for 8-10 minutes until softened and translucent.

3. 3

   Add Aromatics and Rice — Stir in the minced garlic, Cajun seasoning, dried thyme, and cayenne pepper. Cook for 1 minute until fragrant. Add the long-grain white rice to the pot and stir well to coat the grains with the fat and seasonings. Cook for 2-3 minutes, stirring constantly.

4. 4

   Simmer the Rice — Pour in the chicken stock. Bring to a boil, scraping any browned bits from the bottom of the pot. Return the duck and sausage to the pot, nestling them into the rice. Reduce heat to low, cover tightly, and simmer for 25 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during this time.

5. 5

   Rest and Serve — Once cooked, remove the pot from the heat and let it rest, still covered, for 10 minutes. This allows the rice to steam and become fluffy. Fluff the rice with a fork, then stir in the fresh chopped parsley and sliced green onions. Serve hot.