Dirty Duck Wild Rice

Duck and wild rice have always seemed to me to go especially well together. Together they evoke northern skies and pristine lakes; visions of Lake Wobegon perhaps. Dirty rice, on the other hand, is a classic Cajun dish from the bayous of Louisiana, land of steel-grey humid skies and murky swamp water. So what brings the two together? Duck liver. Dirty rice is so called because of the brownish tinge it gets from being cooked with chopped liver, usually pork or chicken. Applying the technique of making dirty rice to wild rice and duck liver is, when you think about it, almost painfully obvious.

Wild rice is not, in fact, a rice at all but the seed of an aquatic grass of the genus Zizania, species of which are native to North America and to China. Bought in tiny boxes in the supermarket it is ridiculously expensive but one can buy it online for a reasonable price and for even less if you have a local Trader Joe’s.

I generally mix wild rice with brown basmati rice both because of the cost and because by itself wild is, well, a bit grassy. If you don’t have brown basmati rice any other long grain brown or white rice will work perfectly well in this recipe. Duck stock is not mandatory but if you have a duck liver you probably have the rest of the duck so you might as well make a batch. For convenience, I prepare the ingredients in a non-stick frying pan then put everything into an electric rice cooker. One can just as well build up the recipe in a pan with a tightly fitting lid and cook over very low heat.

Ingredients

 

Wild rice

100 grams

½  cup

Brown basmati rice

100 grams

½ cup

Onion

1 small

1 small

Bell pepper

½ medium

½ medium

Celery

1 stalk

1 stalk

Duck fat or butter

15 milliliters

1 Tablespoon

Duck liver

1

1

Duck stock

500 milliliters

2 cups

Salt and pepper

To taste

To taste

 

Method

Soak the wild and basmati rice separately in cold water for a half hour or so.

Dice the onion, pepper, and celery making the traditional Cajun “holy trinity.” Chop up the duck liver. Warm the duck stock.

Melt the duck fat or butter in a frying pan over medium-low heat and sweat the trinity until soft but not browned. Add the duck liver and sauté until lightly browned. Drain the basmati rice and add to the pan. Turn the heat up a bit and toss for a few minutes.

Put the contents of the frying pan into a rice cooker along with the drained wild rice. Pour over the duck stock, season with salt and pepper, and cook until done, 40 minutes or so.

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