Yield: 1 Recipe
| Measure | Ingredient |
|---|---|
| \N \N | Duck or chicken necks and wings* |
| \N \N | Gizzards and heart; chop |
| \N \N | Olive oil |
| ½ \N | Onion; chop |
| 1 \N | Rib celery; slice |
| 1 \N | Red pepper; chop |
| 1 tablespoon | Garlic; mince |
| 1 cup | Popcorn rice |
| 2 cups | Stock; or as much as needed |
| \N \N | Salt and pepper |
| 1 bunch | Green onions; chop |
WALDINE VAN GEFFEN VGHC42A
*If duck is unavailable, substitute chicken. Saute the neck and wings of duck in a pan in oil. Add gizzards and heart. Saute with onion, celery, pepper, garlic and rice; stirring constantly. Saute rice for 20 seconds, add 1 cup stock and stir constantly until absorbed. Add 1 more cup stock and stir until absorbed. Keep adding stock, if needed until rice is cooked. Season with salt and pepper. Finish with green onions. Source: Chef Jamie Shannon, Commander's Palace, NOLA.