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Duck Purloo

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Duck Purloo

Duck Purloo

amanda

Equipment

  • - Blender / Food Processor: For creating a smooth purée from duck meat and other ingredients, ideal for preparing the base of Duck Purée.

  • - Dutch Oven: Suitable for slow cooking duck meat to achieve tender results suitable for puréeing.

  • - Fine Mesh Strainer: Efficiently removes solids like seeds and skins from duck liquid before puréeing.

  • - Chef's Knife: Versatile kitchen knife with a sharp, durable blade for precision cutting of meats and vegetables.

  • - Heavy Duty Paper Towels: Absorbent towels for drying and removing excess oil from duck meat before puréeing.

  • - Silicone Ice Cube Molds: For freezing the purée into cubes, aiding in storage and portion control.

  • - Large Pot: Ideal for simmering duck broth if needed for the purée recipe.

  • - Meat Thermometer: Ensures duck meat is cooked to perfection before puréeing by measuring internal temperature.

  • - Glass Storage Containers: Airtight, microwave-safe containers for storing prepared Duck Purée.

  • - Silicone Spatula: Flexible, heat-resistant spatula ideal for stirring and scraping the purée during cooking or serving.

Ingredients

  • 2 lb boneless Moulard duck breast halves*

  • 4 cups reduced-sodium chicken broth (32 fl oz)

  • 1 (1-lb) package bulk breakfast sausage (not links)

  • 1/2 lb kielbasa (not low-fat), cut into 1/4-inch pieces

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon dried hot red pepper flakes

  • 2 large onions, chopped (4 cups)

  • 1 yellow bell pepper, chopped (2 cups)

  • 1 red bell pepper, chopped (2 cups)

  • 3 oz fresh shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick

  • 1 fresh habanero or Scotch bonnet chile, minced

  • 1/2 teaspoon salt

  • 1 1/2 cups long-grain white rice

  • 2 tablespoons fresh flat-leaf parsley, chopped

Instructions

1

Instruction 1

Put duck breasts, skin sides up, in a 6 to 8-quart heavy pot and add broth. Bring just to a boil over high heat, then reduce heat to low and simmer, covered, until very tender when pierced with a fork, 2 to 3 hours. Transfer duck to a bowl with a slotted spoon, then, when cool enough to handle, remove and discard skin and shred meat with 2 forks. Skim off and discard fat from broth and return shredded duck to pot.
2

Instruction 2

While duck cooks, crumble breakfast sausage into a deep 12-inch heavy skillet and cook over moderately high heat, stirring occasionally, until browned, about 5 minutes. Add kielbasa, 1/4 teaspoon pepper, and red pepper flakes and cook, stirring occasionally, about 5 minutes. Skim off all but about 2 tablespoons fat and discard it.
3

Instruction 3

Add onions and bell peppers to sausage mixture and increase heat to high, then cook, stirring occasionally, until onions are softened, about 10 minutes. Add mushrooms and cook, stirring, until softened, about 3 minutes. Transfer sausage mixture to a large bowl. Cool to room temperature, then chill, covered, until duck is finished cooking.
4

Instruction 4

Return sausage mixture to pot with duck meat and add remaining 1/4 teaspoon pepper, habanero chile, and salt. Stir in rice and bring liquid to a rolling boil over high heat, then reduce heat and simmer, covered, stirring occasionally, until rice is tender and moist but not soggy, about 20 minutes. Remove from heat and let stand, covered, 15 minutes. Stir in parsley and season with salt and pepper.
5

Instruction 5

*Available at dartagnan.com.
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