Smoked Duck & Andouille Jambalaya ~ with FOIE GRAS? - BBQ Central

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Old 11-11-2012, 10:38 AM   #1
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Smoked Duck & Andouille Jambalaya ~ with FOIE GRAS?

I've been thinking about this meal almost a week now and I'm finally putting it together. Yesterday I smoked two whole duck after having rendered fat from them on Friday night. I deboned them and cut up some fresh andouille from Wayne Jacobs and also added a lil diced tasso.
All of the prep work was done yesterday.
Chopping and cutting ingredients for tomorrow's cook.
Getting ready to cut the Wayne Jacobs Andouille

A lil cocktail is always enjoyed when prepping and cooking.

No pictures of the ducks smoking but this is one of water(stock)simmering out of rendered duck fat.

Now this isn't just your everyday Jambalaya either. The mystery ingredient I picked up Friday was Foie Gras. I'll be pan searing foie gras and dicing it up to serve over each serving of jambalaya.
Browning the duck to get that delicious fond to give the jambalaya that brown color. I used a lil bacon drippings to help that along. ;D

Broke out the BIG cast iron Le Creuset for this one.

Making some homemade rolls too! Dough is a rising!
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Old 11-11-2012, 02:32 PM   #2
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My goodness..that ought to make somebody want to slap someboy elses mama..lol. Now tell us about the Friday duck rendering contest. Enquiring minds need to about stuff like this. Guessing you simmer it for a while since you seem to have a bit pot of aqueous duck fat..lol. Thanks.
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Old 11-11-2012, 03:24 PM   #3
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Wow!!!!
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Old 11-11-2012, 06:41 PM   #4
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Thanks guys, it was delicious!
Well, I had something happen that has never happened to me before. My bread dough started to rise thenafter the first 10 minutes or so and then just died. It rose a little bit and then stopped. I guess my yeast must have a human infection(Lol...). I'll be tossing that. We had to run to Dorignac's and get some St. Joseph bread which was pretty darn good in itself.
The next thing to go wrong was the finished picture of my jambalaya came out crappy so no picture of that but I will take more than one picture next time.
The candied yams came out delicious and I just didn't take a picture of that.
I did get a couple of shots of the foie gras as I seared it and one after I diced it up.

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Old 11-11-2012, 09:53 PM   #5
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Old yeast for the dough not rising
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