Foie Gras Dirty Rice
from Chef Tory McPhail
2 tablespoon butter
¼ pound duck gizzards, small diced
1 tablespoon Creole Meat Seasoning
2 teaspoons chopped thyme
2 teaspoons chopped sage
2 teaspoons chopped marjoram
2 medium onions, diced medium
2 medium peppers, diced medium
2 ribs celery, diced medium
15 cloves garlic, minced
2 cups long grain rice
½ pound foie gras, medium diced
1 bunches green onions, sliced thin
½ cup parsley, chopped
4 cups chicken stock
Salt and pepper to taste
Preheat a large heavy gauge pot. Add butter and heat until melted.
Add gizzards, Creole seasoning, thyme, sage, and marjoram. Sauté for 5 minutes or until golden brown.
Add onions, peppers, celery, and garlic and sauté for 8 minutes or until brown and tender.
Wash rice three times with cold water, rinsing each time with hands to remove excess starch, drain. Make sure water runs clear.
Add rice to mixture and stir in gently.
Add 4 cups of chicken stock and bring to a boil, stir only to make sure the rice is not sticking to bottom. Do not over-stir.
Cover and simmer for 13 to 15 minutes or until rice absorbs most of liquid.
Add diced foie gras using a fork and fold in season with salt and peppers. Cover and set aside for 10 to 12 minutes.
With a fork, gently stir in parsley and green onions. Transfer to a serving bowl.
Note: Transferring to serving bowl will stop the carry over cooking process.
Makes 12 6-oz. side dishes