- Roast duck legs until brown. Leave to cool then tear asunder.
- Saute half a skinned andouille sausage or chorizo (definitely not hunters) in butter
- Add onion and garlic and saute until soft, just browning
- Add rice (one and a half cups allows dinner for two plus lunch for one, two and a half gives dinner for four) and blend in to absorb oil
- Add real duck stock (or chicken) before the rice burns (and optional saffron)
- Stir slowly and lovingly, adding more stock until rice nearly cooked
- A few minutes before DR-hour, add torn duck and peas
- Serve slightly moist
< duck and snow peas | Castle cook book | gumbo >
