Duck and Oyster Jambalaya

Ingredients

• 5 lbs Whole Pekin Duck
• 16 oz Fresh shucked oysters with liquor
• 12 oz Andouille sausage, sliced
• 2 cups Long-grain white rice
• 0.25 cup Duck fat (rendered from roast)
• 2 cups Yellow onion, finely diced
• 1 cup Green bell pepper, diced
• 1 cup Celery stalks, diced
• 4 cloves Garlic cloves, minced
• 3.5 cups Duck or dark chicken stock
• 2 tablespoons Cajun seasoning (salt-free)
• 1 tablespoon Fresh thyme leaves

Instructions

1. 1

   Prick the duck skin and roast at 375°F for 90 minutes until the skin is crisp and fat is rendered; shred the meat and reserve 1/4 cup of the liquid fat.

2. 2

   In a heavy-bottomed cast iron dutch oven, heat the reserved duck fat over medium-high heat and brown the sliced andouille sausage until caramelized.

3. 3

   Add the 'Holy Trinity' (onion, bell pepper, and celery) to the pot and sauté in the fat until the onions are translucent and slightly browned.

4. 4

   Stir in the garlic, Cajun seasoning, and fresh thyme, cooking for 2 minutes until fragrant, then add the dry rice and toast it for 3 minutes until opaque.

5. 5

   Deglaze the pot with the duck stock and the reserved oyster liquor, scraping all the brown bits (fond) from the bottom of the pan.

6. 6

   Fold in the shredded duck meat, bring to a rolling boil, then immediately reduce heat to the lowest setting and cover with a tight-fitting lid.

7. 7

   Simmer undisturbed for 18 minutes, then quickly lift the lid, tuck the raw oysters into the top of the rice, and replace the lid for 5 more minutes.

8. 8

   Remove from heat and let the pot sit covered for 10 minutes before gently fluffing with a fork to incorporate the delicate oysters.