©1999
AuthorDartagnan"very simple, fast and a great addition to many dishes, dips and hors d'oeuvres"
1 ½ tbsp rendered duck fat
1 ½ lbs Smoked Duck AndouilleChicken works well too
kosher salt
coarse black pepper
cayenne pepper
3 tbsp Viognier or Chardonnay
Serving Suggestions
1
Remove casing from sausage, chunk into 1" pieces. Place pieces in a processor and pulse until desired size. (mine are usually about Red Rider BB size or just slightly bigger)
2
Heat duck fat up to medium heat in a medium skillet. Add BB sized andouille and stir to coat. Lite season of salt, pepper and cayenne.
3
Stir or shake often as duck heats up. About 2-3 minutes.
4
Splash with touch of wine and let reduce all the way down until liquid is gone and duck is crisp.
5
Drain well before using.
6
Top with scallions and crisped roasted garlic
CategoryBayou Sam\'s Cajun Grill, Cajun, Chicken, Recipes
Ingredients
1 ½ tbsp rendered duck fat
1 ½ lbs Smoked Duck AndouilleChicken works well too
kosher salt
coarse black pepper
cayenne pepper
3 tbsp Viognier or Chardonnay
Serving Suggestions