Whole Duck Jambalaya with Confit Duck Legs – Garden & Gun
A savory main course to star on your fall table—plus a resource for mail-order duck
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Ingredients
- 1 whole duck
- 1 tbsp. salt
- 4 garlic cloves
- 2 bay leaves
- 6 sprigs fresh thyme
- 3 cups duck fat, melted
- 1 small yellow onion, diced
- 2 stalks celery, chopped
- 1 bell pepper, stemmed, seeded, and chopped
- 2 tsp. Creole seasoning
- 2 garlic cloves, chopped
- 1 cup chopped tomatoes (optional)
- 2 tsp. Worcestershire sauce
- 1 tsp. Louisiana-style hot sauce
- 2 cups long-grain white rice
- 4 cups chicken broth
- 2 scallions, thinly sliced
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