| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Creole, Poultry, Rice, Risotto, 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 | T | Garlic, mince |
| 1 | c | Popcorn rice |
| 2 | c | Stock, or as much as needed |
| Salt and pepper | ||
| 1 | Green onions, chop |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 321
Calories From Fat: 241
Total Fat: 27.3g
Cholesterol: 0mg
Sodium: 34.6mg
Potassium: 352.4mg
Carbohydrates: 19.3g
Fiber: 5.1g
Sugar: 0g
Protein: 2.2g