A decadent, rich version using roasted duck and fresh coastal oysters.
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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.
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.
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.
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.
Deglaze the pot with the duck stock and the reserved oyster liquor, scraping all the brown bits (fond) from the bottom of the pan.
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.
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.
Remove from heat and let the pot sit covered for 10 minutes before gently fluffing with a fork to incorporate the delicate oysters.
