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!
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!