Name: Duck Purloo
Cook time: 45 min
Total time: 4 hr
Yield: Makes 6 to 8 servings
Ingredients: 2 lb boneless Moulard duck breast halves*; 4 cups reduced-sodium chicken broth (32 fl oz); 1 (1-lb) package bulk breakfast sausage (not links); 1/2 lb kielbasa (not low-fat), cut into 1/4-inch pieces; 1/2 teaspoon black pepper; 1/4 teaspoon dried hot red pepper flakes; 2 large onions, chopped (4 cups); 1 yellow bell pepper, chopped (2 cups); 1 red bell pepper, chopped (2 cups); 3 oz fresh shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick; 1 fresh habanero or Scotch bonnet chile, minced; 1/2 teaspoon salt; 1 1/2 cups long-grain white rice; 2 tablespoons fresh flat-leaf parsley, chopped

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Duck PurlooJohn Kernick

More like risotto than pilaf, this dish is about relaxing with friends and sharing a six-pack. If you put in too much liquid, accept the inevitable and call it duck bog.

Cooks' note:

Duck purloo can be made 3 days ahead and cooled completely, then chilled, covered.

Recipe notes

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