Duck Purloo

Duck Purloo
Photo by John Kernick

Ingredients

  • 2 pounds boneless Moulard duck breast halves
  • 2 large onions (4 cups)
  • 4 cups reduced-sodium chicken broth
  • ½ teaspoon salt
  • 1 ½ cups long-grain white rice
  • ¼ teaspoon dried hot red pepper flakes
  • 1 yellow bell pepper (2 cups)
  • + 7 more ingredients
    • 3 ounces fresh shiitake mushrooms
    • 1 red bell pepper (2 cups)
    • 2 tablespoons fresh flat-leaf parsley
    • 1 1-lb package bulk breakfast sausage (not links)
    • ½ pound kielbasa (not low-fat)
    • ½ teaspoon black pepper
    • 1 fresh habanero or Scotch bonnet chile

Put duck breasts, skin sides up, in a 6 to 8-quart heavy pot and add broth. Bring just to a boil over high heat, then reduce heat to low and simmer, covered, until very tender when pierced with a fork, 2 to 3 hours. Transfer duck to a bowl with a slotted spoon, then, when cool enough to handle, r...

View full recipe at Epicurious

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