Dirty rice is a traditional Cajun dish of white rice cooked with chopped chicken livers. The liver darkens, or “dirties,” the rice and infuses it with its mild yet distinctive taste. My version is classically flavored but prepared in a not-so-traditional manner: I use Arborio rice, cook it as I would a risotto, and fold in cooked wild rice as one of the last steps so that its nutty flavor and chewy crunch run throughout the dish. I think of this as a Louisiana-style dish, and the southern flavors of deep bourbon and sweet, crunchy pecans are fitting accomplices to the rich duck and aromatic rice.

　　

Ingredients

Serves 4

　　

Dirty Rice

1 quart chicken stock, homemade (page 240) or store-bought

　　4 tablespoons canola oil

　　1/2 pound chicken livers

　　Kosher salt and freshly ground black pepper

　　1 tablespoon unsalted butter

　　1 stalk celery, finely diced

　　2 cloves garlic, finely chopped

　　2 jalapeño chiles, finely diced

　　1 yellow bell pepper, roasted, peeled, seeded, and finely diced (see page 250)

　　1 red bell pepper, roasted, peeled, seeded, and finely diced (see page 250)

　　1 cup Arborio rice

　　1 cup cooked wild rice

　　2 tablespoons chopped fresh flat-leaf parsley

　　2 teaspoons chopped fresh thyme

　　2 tablespoons pure maple syrup

　　1/4 cup pecans, toasted (see page 250) and chopped

　　

Pan-Roasted Duck

4 (8-ounce) Muscovy duck breasts, extra fat trimmed off

　　Kosher salt and freshly ground black pepper

　　Bourbon Sauce (page 136)

　　

BOURBON SAUCE

2 tablespoons canola oil

　　1 tablespoon unsalted butter plus 2 tablespoons, chilled, cut into pieces

　　1 large carrot, diced

　　1 medium onion, diced

　　1 stalk celery, diced

　　1 leek, white and light green parts, sliced and rinsed well

　　Kosher salt and freshly ground black pepper

　　1 cup plus 2 tablespoons bourbon

　　1 quart chicken stock, homemade (page 240) or store-bought

　　4 sprigs fresh thyme, plus 2 teaspoons finely chopped for garnish

　　(makes about 1 1/2 cups)

　　

Step 1

Preheat the oven to 375°F.

　　

Step 2

To cook the rice, heat the stock in a medium saucepan and then keep warm over low heat.

　　

Step 3

Heat 2 tablespoons of the oil in a large sauté pan over high heat until the oil begins to shimmer. Pat the chicken livers dry with paper towels and season with salt and pepper. Cook, turning once, until golden brown and cooked to medium, about 5 minutes. Remove from the heat, let cool slightly, and then coarsely chop. Set aside.

　　

Step 4

To cook the duck, heat a large ovenproof sauté pan over medium heat. Score the skin of the duck breasts with a sharp knife, cutting 1/8 inch into the skin at 1-inch intervals in a crosshatch pattern. Season both sides of the duck with salt and pepper. Place the breasts in the pan, skin side down, and cook until golden brown and the fat has rendered, about 10 minutes. Carefully drain most of the fat from the pan, turn the breasts over, and roast in the oven to medium-rare, about 10 minutes longer. Remove from the oven, tent loosely with foil, and let rest for 10 minutes before slicing.

　　

Step 5

While the duck is cooking, heat the remaining 2 tablespoons oil and the butter in a large deep sauté pan over medium heat. Add the celery, garlic, and jalapeños and cook until soft, 4 minutes. Add the roasted yellow and red peppers and cook for 1 minute. Add the Arborio rice, stir to coat, and cook for 1 minute.

　　

Step 6

Begin adding the hot stock 1/2 cup at a time to the rice, stirring constantly until absorbed. Continue adding stock and stirring until the rice is al dente, about 20 minutes. You may not need all of the stock.

　　

Step 7

Stir in the wild rice, chicken livers, parsley, thyme, and maple syrup and heat through, 1 to 2 minutes. Transfer to a large bowl or platter and top with the toasted pecans.

　　

Step 8

Slice the duck crosswise into 1/2-inch-thick slices, transfer to a platter, and drizzle with the bourbon sauce. Serve extra sauce on the side.

　　

BOURBON SAUCE

Step 9

Heat the oil and 1 tablespoon butter in a medium saucepan over medium heat. Add the carrot, onion, celery, and leek, season with salt and pepper, and cook until soft, stirring occasionally, about 7 minutes.

　　

Step 10

Increase the heat to high, add 1 cup of the bourbon, and boil until completely evaporated, about 5 minutes. Add the stock and thyme sprigs and boil until reduced to a sauce consistency (see page 250), about 1 1/2 cups, 20 minutes.

　　

Step 11

Strain the sauce through a fine-mesh strainer into a bowl and return to the saucepan. Stir in the 2 tablespoons chilled butter, the remaining 2 tablespoons bourbon, and the chopped thyme. Season the sauce with salt and pepper to taste and keep warm.

　　Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.