| 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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