Duck, Andouille & Tasso Jambalaya
Louisiana has long been known as Sportsman’s Paradise because of the state’s outstanding hunting and fishing resources. And on the hunting front, duck is probably the biggest draw for wild game enthusiasts. Louisiana’s popularity as a prime duck hunting destination is due to the large population of local species that take up residence in the area’s abundant wetlands and agricultural fields coupled with the region’s prime location along the famed Mississippi Flyway—that popular migratory route many game birds take each year in search of warmer weather. So based on that intriguing information, it should come as no surprise that most of us born and raised in these parts love to cook with and eat duck. In our neck of the woods, duck is as versatile as chicken. And in my kitchen, I’m particularly fond of it in rustic dishes like gumbo and jambalaya where I can use the whole bird to create homey feasts. In both instances, the duck stays moist and its unique flavor subtly shines through. I’ve won over many a non-duck-eater with both my Pulled Duck and Sausage Gumbo and this jambalaya.
And for the record, in our little part of paradise gumbo and jambalaya are standard football and Super Bowl party staples. No gridiron gathering would be complete without some version of these classics simmering on the stove. If you’re looking to round out your Big Game menu for this Sunday, look no further than this duck, andouille and tasso trio. It can be made in advance, will hold up nicely on any room temp buffet and when doubled the recipe will feed plenty of people.
Duck, Andouille & Tasso Jambalaya Recipe
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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, trimmed of fat and 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
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.
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