Crispy duck with duck dirty rice and peach salad

Indulge in a flavorful fusion of crispy duck, savory duck dirty rice, and sweet peach salad. A tantalizing dish that will delight your taste buds.

Ingredients:

•  1 (10-ounce) duck leg
• 2 cups (450g) duck fat or canola oil
• 2 garlic cloves, peeled
• 1 sprig thyme
• 2 black peppercorns
• 60g chicken gizzards (substitute additional chicken livers if needed)
• 60g chicken livers
• 1 1/2 teaspoons Creole seasoning, divided, plus more as needed
• 1/4 teaspoon kosher salt, plus more as needed
• 3 teaspoons canola oil, divided
• 2/3 cup jasmine rice
• 2 tablespoons finely chopped chopped celery
• 2 tablespoons finely chopped onion
• 2 tablespoons finely chopped green bell pepper
• 1 scallion, sliced
• 4 (8-ounce) duck breasts, or 2 (16-ounce) duck breasts
• 1/4 teaspoon ground black pepper
• 2 tablespoons plus 1 teaspoon butter
• 2 thyme sprigs
• 1 tablespoon Steen’s cane vinegar
• 1 teaspoon brown sugar
• 1/4 teaspoon fresh lemon juice
• 1/4 teaspoon minced garlic
• 1 tablespoon olive oil
• 1 peach, pitted and thinly sliced
• 2 cups (60g) spring salad mix or arugula

Instructions:

1. Preheat the oven to 350°F. Sprinkle salt over the duck leg and place it in a small loaf pan. Pour enough duck fat or canola oil to fully cover the duck leg. Add garlic, thyme, and peppercorns. Cover the pan with foil and cook until the meat is tender and easily comes off the bones, which usually takes around 1 ½ to 2 hours.
2. Move the duck onto a plate and let it sit until it cools down enough to handle, which is typically about 30 minutes. Remove the meat from the bones and cartilage, shred it, and roughly chop it. Save the duck fat by straining it and refrigerate or freeze it for later use.
3. Coat the chicken gizzards and livers with 1/2 teaspoon of Creole seasoning and salt. Heat 1 teaspoon of canola oil in a small skillet over medium-high heat. Cook the livers until they are browned on both sides and slightly pink in the middle, approximately 2 minutes per side. Transfer the livers to a cutting board and let them cool before roughly chopping them.
4. In a small saucepan, bring 1 cup of water, 1 teaspoon of canola oil, and 1/2 teaspoon of salt to a boil over high heat. Stir in the rice, lower the heat to medium-low, cover the saucepan, and cook until the rice is soft, approximately 15 minutes. (The rice can be cooked up to 2 hours in advance. Spread it on a baking sheet and let it cool to room temperature.)
5. Dry the duck breasts with paper towels. Use a sharp knife to make a crosshatch pattern on the skin without cutting into the flesh. Season both sides of the duck breasts with salt and pepper on the flesh side only. Place the duck breasts skin-side down in a large, cold, dry skillet over medium heat.
6. Cook the duck until the skin becomes thin, golden, and crispy, which usually takes about 10 minutes for smaller breasts and 12 minutes for larger ones. Adjust the heat if the skin is browning too quickly or slowly. Flip the duck breasts and add 2 tablespoons of butter and thyme sprigs to the pan. Once the butter melts, start basting the duck breasts, ensuring the thyme does not burn. Baste the duck until it reaches medium-rare doneness, approximately 2 minutes for smaller breasts and 5 minutes for larger ones. Transfer the duck breasts to a cutting board and let them rest for 5 minutes.
7. While the duck is resting, melt the remaining 1 teaspoon of butter with the remaining 1 teaspoon of oil in a medium skillet over medium-high heat. Add onion, celery, and bell pepper. Cook, stirring occasionally, until they soften for about 2 to 3 minutes. Mix in the shredded duck leg, chicken liver, and rice; sprinkle 1 teaspoon of Creole seasoning over the mixture. Stir constantly until everything is well combined and heated through, which takes about 2 to 4 minutes. Season with salt and Creole seasoning to your taste. Garnish with green onions.
8. Combine vinegar, sugar, lemon juice, and garlic in a small bowl and whisk until blended. Gradually whisk in oil; season with salt and pepper as desired. In a medium bowl, mix lettuce and peaches. Drizzle about 1 tablespoon of vinaigrette over the salad and toss to combine. Serve the remaining dressing on the side.
9. Slice the duck breasts. Place 1/2 cup of Duck Dirty Rice on each plate. Top with sliced duck breasts, skin side up. Spoon Peach Salad with Steens Vinaigrette over the duck breasts.

Summary:

• Calories: 6943 kcal
• Fat: 645 g
• Protein: 163 g
• Carbs: 134 g
• Potassium: 3091 mg
• Magnesium: 267 mg