Duck, Andouille & Tasso Jambalaya

Ingredients

Seasoning Mix

2 teaspoons salt
1 teaspoon dried thyme leaves
1 teaspoon filé powder
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon ground allspice

1 4- to 5-pound duck, cut into 8 pieces
2 tablespoons bacon fat
1 pound andouille sausage, thinly sliced
1/2 pound tasso, chopped
2 cups chopped onions
1 cup chopped green bell peppers
1/2 cup chopped celery
1 large jalapeño pepper, seeded and minced
2 garlic cloves, minced
3 cups duck or chicken stock (or low-sodium chicken broth)
1 10 1/2-ounce can French Onion Soup
2 tablespoons tomato paste
2 bay leaves
2 cups uncooked long-grain white rice
1 cup thinly sliced green onions
1 tablespoon Lea & Perrins (Worcestershire sauce)
3 tablespoons chopped fresh tarragon

Instructions

In a small bowl, thoroughly combine seasoning mix. Season duck pieces with 1 tablespoon seasoning mix. Set aside remaining seasoning mix. In a large cast iron Dutch oven or heavy sauté pan, heat bacon fat over medium-high heat. Add duck, skin side down, and cook until browned on all sides, about 10 minutes (meat will still be pink). Remove duck from pan; set aside. Add andouille and tasso to pan. Cook, stirring frequently, until browned, 3-4 minutes. Stir in onions, bell peppers, celery and jalapeño pepper. Cook, stirring frequently, until vegetables are tender, about 10 minutes. Add garlic and cook an additional 2 minutes. Stir in duck stock, French Onion Soup, tomato paste, bay leaves and 1 tablespoon reserved seasoning mix. Return browned duck pieces to pan. Bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, until duck is tender, about 1 hour. Using a large fork, remove duck pieces from pan. When cool enough to handle, debone duck and shred meat. Discard bones and skin. Add duck meat to pan and return to a boil. Stir in rice, green onions and reserved seasoning mix. Reduce heat to medium-low, cover and cook, until the rice has absorbed most of the liquid, 15-20 minutes. Turn off heat, stir in Lea & Perrins and fresh tarragon. Cover and let sit 5 minutes before serving so rice will absorb extra liquid. Makes 6-8 servings.