| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Rice, Poultry, Risotto, Creole, Wrv | 1 | Recipe | |
INGREDIENTS
| Duck or chicken necks and wings* | ||
| Gizzards and heart; chop | ||
| Olive oil | ||
| 1/2 | Onion; chop | |
| 1 | Rib celery; slice | |
| 1 | Red pepper; chop | |
| 1 | tb | Garlic; mince |
| 1 | c | Popcorn rice |
| 2 | c | Stock; or as much as needed |
| Salt and pepper | ||
| 1 | bn | Green onions; chop |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A *If duck is unavailable, substitute chicken. Saute the neck and wings of duck in a pan in oil. Add gizzards and heart. Saute with onion, celery, pepper, garlic and rice; stirring constantly. Saute rice for 20 seconds, add 1 cup stock and stir constantly until absorbed. Add 1 more cup stock and stir until absorbed. Keep adding stock, if needed until rice is cooked. Season with salt and pepper. Finish with green onions. Source: Chef Jamie Shannon, Commander's Palace, NOLA. Posted to MM-Recipes Digest by "deborah kuhnen" <debkuhnen@email.msn.com> on Feb 24, 1998
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