Merry Edwards Wines

Old-Fashioned Duck with Dirty Rice — Listed Below these fields

Old-Fashioned Duck with Dirty Rice

Pairs Well With

Duck Breast


6 Maple Leaf duck breasts, 7 to 8 ounces each, skin trimmed and reserved (we used our local Liberty Duck)
Kosher salt to taste
Black pepper to taste
4 tablespoons grapeseed (or olive oil)
6 quail eggs (optional)


Season both sides of duck breast. Add oil to a large sauté pan on medium-high heat. Add three duck breasts to pan skin side down. Reduce heat to medium and cook on skin side only until skin is crispy, being careful not to burn. Once crispy, place skin side up on a wire rack. Wipe out pan, add fresh oil and repeat process with the rest of the duck breasts. Once all breast are crispy, return to pan and cook raw side until medium rare. Place on cutting board and let rest.

Old-Fashioned Duck Sauce


¼ slice of orange
1 cherry
½ ounce simple syrup
Dash of Angostura bitters
2 ounces Bulleit bourbon (or brand of choice)
6 ounces demi-glace (or your own beef reduction sauce)


Muddle (mash up) orange, cherry and simple syrup in a rocks glass. Add bourbon and bitters. Muddle and strain. Pour bourbon cocktail into a medium sauce pot on medium-high heat, being careful of flame. Cook off alcohol. Add demi-glace and turn heat to medium. Reduce to sauce consistency. Season to taste with salt and pepper.

Dirty Rice


½ cup chicken livers (8 to 10 medium livers)
¼ pound ground beef
1 small onion, finely chopped (about ¾ cup)
2 stalks celery, finely chopped (about ½ cup)
1 bell pepper, finely chopped
2 garlic cloves, minced
2 tablespoons grapeseed (or olive oil)
1½ teaspoons salt
½ teaspoon ground pepper
3 tablespoons Worcestershire sauce
3 tablespoons Crystal hot sauce (or less if you don’t like too much heat)
¼ teaspoon cayenne pepper
2 cups chicken stock
3 green onions, chopped (about 1/3 cup)
1 cup Zatarain’s or favorite long-grain rice
2 tablespoons each chopped fresh parsley, thyme and oregano, mixed together
2 bay leaves


Puree chicken livers in food processor. Heat oil in a large sauce pan over medium-high heat; add garlic, onions, bell pepper and celery. Cook until tender. Add beef, cook through, then add liver and cook through. Add rice, hot sauce, Worcestershire, bay leaves and mix. Add stock, herbs, salt, black and cayenne pepper. Stir once and bring to a boil. Cook until liquid is evaporated, remove from heat, cover and let steam for 7-8 minutes. Fluff with a fork and garnish with green onions.

Duck Cracklin'


Reserved duck skin
1 cup water
Salt and pepper to taste


 Cut duck skin into a medium dice. In a small, nonstick sauce pan add skin and cover with 1 cup of water. Bring to a boil and cook until water evaporates and skin begins to fry in its own fat. Lower the heat to medium high and cook until crispy and golden brown. Remove from pot and drain on napkins. While hot, season heavily with salt and pepper.
To serve, slice the duck breast and place over dirty rice, drizzle with duck sauce. Garnish with duck cracklin’ and optional sunny side up quail eggs.

Makes 6 servings.

This recipe was submitted to our Win a Magnum contest by wine expert Jason Sherman of Houston. It goes smashingly with our bold Coopersmith Pinot Noir.