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Duck Jambalaya with Smoked Sausage and Citrus Glazed Carrots

Be sure the duck you are using has the skin and fat. This is  important to flavoring the dish along with the renderings from the  sausage. The two flavors match perfectly to make a rich South Louisiana staple.


  • 1lb Duck breast
  • 1lb Cajun smoked sausage (sliced)
  • 1cup White onions (chopped)
  • 1cup Bell Pepper (chopped)
  • 4cloves Garlic (chopped)
  • 2cups Red wine (dry, Cabernet, Merlot, Shiraz)
  • 2cups Medium grain Louisiana rice
  • 4cups Water
  • 1cup Green onions (chopped)
  • ½cup Flat leaf parsley (chopped)
  • Louisiana Love Seasoning Blend to taste


Place a heavy pot over medium-high heat.

Skin the duck breasts and place in the pot to render the fat, turning every few minutes.

Season and lightly oil the breasts then grill over hardwood fire until 135° internal temperature. Remove and let rest.

Remove the skins and place on a corner of the grill away from direct fire, turning occasionally until very crisp.

Add the sausage and cook until well browned, then remove.

Add onions and bell pepper, cooking until well browned.

Note: Patience is key here. The better the browning the darker and more flavor the jambalaya will have.

Add the wine to deglaze.

Cube duck breasts being careful to reserve any liquids.

Once boiling add the garlic, duck breasts, and sausage.

Add the water and bring to boil, season with Louisiana Love, and then add rice.

Once boiling, reduce to simmer and cover.

Rice should be cooked in 15-20 minutes.

Taste and adjust seasoning.

Mix in green onions and parsley off of the fire.

Stay hungry.

Citrus Glazed Carrots

A mix of seasonings, citrus, and herbs make this a unique dish.


  • 1lb Fresh carrots
  • 4ounces Unsalted butter
  • 1cup Brown sugar
  • ½cup White sugar
  • ½cup Red wine (dry, Cabernet, Merlot, Shiraz)
  • 1teaspoon Dried rosemary
  • 1teaspoon Dried Valencia orange peel
  • ¼teaspoon All spice
  • ¼cup Water
  • 2tablespoons Fresh lemon juice
  • Kosher salt to taste


Place 2 quarts of water in a heavy pot over medium-high heat and bring to boil.

Peel and cut the carrots into ¼” or slightly larger slices.

Prepare and ice bath.

Blanch carrots in boiling water for 4-5 minutes then place in ice bath.

Place a heavy pan over medium-high heat and melt butter.

Add all ingredients except for carrots, lemon juice, and salt.

Stir with a whisk and bring to boil.

Cook for 5-7 minutes until sauce thickens, stirring occasionally.

Add carrots and cook for 2-3 minutes more, then remove.

Add lemon juice and salt lightly.

Stay hungry.

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