I've been cooking this for sometime, but I figured I would share it with DHC. It's a true Southern dish. I took all the extreme spice out of it. And I like it a little better without all the spice, it has more flavor.
I don't have any real recipe for it, I just add duck breast, shrimp as I see fit, but ill try to give you an idea. This will be based on 1 serving, or plate for one person.
1/2-1- mallard breast. (More for teal, wood duck, etc)
8oz of roux based duck sauce.
3/4 cup of Button mushrooms
1 box of Tony chachere's Creole dirty rice. 8oz-10oz person
1 1/2-Table spoons of Cajun seasoning. ( I use the "slap ya mama seasoning" , pictured below)
1/4 cup of chopped green onions
3/4 C Brown Gravy
1/4 C Burgundy, or 1/8 c bourbon (crown for me)
Slice the duck breast in long ¼” thick bite sized strips
Melt butter, add shrimp and sauté over high heat for 2 - 3 minutes.
Add mushrooms, green onions, Cajun Spice and duck meat and sauté for 1 minute.
Add Burgundy and Brown Gravy and bring to a simmer.
Serve over heated dirty rice.
Sprinkle rim with Creole spice, approximately 1 tsp.
Add the Thick duck sauce to the simmering mixture.
I serve with red hot potatoes, which is red potatoes cooked in crawfish boil and smashed, mashed, creamed which ever you call it, I mash em. and server with you favorite cold beer. I prefer dos equis.
"Thomas Jefferson said I had a God-given right to pursue happiness. What makes me happy is to take a mallard's head smooth off at about 20 feet.
Lanyard: KM Cut red label Black Monster #1,custom cut Fallen Oaks, Zink PH, 6n1 whistle