Amelia Island Low Country Duck and Andouille Purloo
Watch the video to see detailed instructions on how to make this delicious dish!
INGREDIENTS
1 EA Whole Duck, 4-5 lbs, Completely Thawed Out
2 CUPS Boiling Water
Kosher Salt to Taste
Black Pepper to Taste
Paprika
4 CUPS Chicken Broth (32 oz)
6 EA Andouille Sausage Links
¼ TSP Dried Hot Red Pepper Flakes
1 EA Onion, Brunoised
3 EA Garlic Cloves, Minced
1 EA Yellow Bell Pepper, Brunoised
1 EA Red Bell Pepper, Brunoised
3 OZ Fresh Shitake Mushrooms, Stems Discarded and caps sliced ¼ inch thick
1 EA Fresh Habanero or Scotch Bonnet
Chile, Minced
2 CUPS Carolina Gold Rice
2 TBSP Fresh Flat-Leaf Parsley, Chopped
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