- 6
Ingredients
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 1 1/2 teaspoons kosher salt
- 8 wild duck breasts or skinned and boned chicken thighs
- 1/2 teaspoon Cajun seasoning
- 8 thin prosciutto slices
- 2 tablespoons vegetable oil
- PERFECT POT OF RICE
- 2 cups long-grain white rice
- 1 medium onion, minced
- 2 bay leaves
- 1/2 teaspoon kosher salt
- 2 tablespoons melted butter
- 2 3/4 cups chicken broth
- GUMBO GRAVY
- 1 pound andouille sausage
- 6 tablespoons canola oil, divided
- 8 ounces button mushrooms, stemmed and quartered
- 2 tablespoons brandy or bourbon
- 1/4 cup all-purpose flour
- 1/2 teaspoon Cajun seasoning
- 1/4 teaspoon dried thyme
- 3 bay leaves
- 2 celery ribs, diced
- 2 garlic cloves, minced
- 1 green bell pepper, diced
- 5 green onions, sliced
- 2 cups reduced-sodium chicken broth
- Hot sauce
- 1/8 teaspoon filé powder (optional)
Preparation
Step 1
1. Combine first 3 ingredients in a zip-top plastic bag; add duck and seal. Cover and chill 8 hours.
2. Preheat oven to 400°. Remove duck; discard marinade. Pat duck dry; sprinkle with Cajun seasoning. Wrap each duck breast with 1 prosciutto slice.
3. Brown duck in hot oil in a skillet over medium-high heat 2 minutes on each side. Place duck on a wire rack in a jelly-roll pan.
4. Bake at 400° for 6 minutes (10 for chicken) or until a meat thermometer registers 145° or to desired degree of doneness (165° for chicken). Let stand 10 minutes. Serve with rice and gravy.
DIRECTIONS FOR PERFECT POT OF RICE
Rinse rice under running water until water runs clear. Sauté onion, bay leaves, and salt in hot butter in a saucepan over medium-high heat 4 minutes. Add rice; sauté 2 minutes. Add broth. Bring to a boil; cook 5 minutes. Cover, reduce heat to low; simmer 12 minutes. Remove from heat; let stand, covered, 15 minutes. Fluff rice with a fork.
DIRECTIONS FOR GUMBO GRAVY
1. Slice sausage; cook in 1 Tbsp. hot oil in a Dutch oven over medium-high heat 5 minutes. Remove sausage; drain. Reserve drippings in skillet. Add 1 Tbsp. oil; reduce heat to medium. Cook mushrooms 5 minutes or until brown. Add to sausage.
2. Remove skillet from heat; add brandy. Return skillet to heat; cook 1 minute. Stir in flour and remaining 4 Tbsp. oil; cook, stirring to loosen browned bits, 8 minutes or until roux is the color of chocolate.
3. Stir in Cajun seasoning, next 5 ingredients, and white parts of green onions; cook, stirring constantly, 7 minutes. Add broth; cook, stirring constantly, 5 minutes. Return sausage and mushrooms to pan; cook 20 minutes. Add hot sauce to taste. Discard bay leaves. Sprinkle with filé powder, if desired. Top with green parts of green onions.