Jambalaya with Wild Duck, Chicken, and Sausage

Serves: 6–8
Prep Time: 20 minutes (plus soaking time)
Cook Time: 1 hour

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Before You Begin: Preparing the Duck

If you’re using wild duck breasts, this step makes all the difference.

1. Soak the duck breasts in cold water for 24 hours to draw out the blood.

2. Drain, pat dry, then tenderize by puncturing the meat with a fork or lightly pounding with a meat mallet.

3. Soak again in salt water (about ¼ cup salt per quart of water) for several hours to further cleanse and tenderize.

4. Drain, rinse, and pat dry before cooking.

This old-school method — the kind passed down through generations — gives you duck that’s mild, tender, and ready to soak up every Cajun spice in the pot.

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Ingredients

Protein:

• 4–6 wild duck breasts, prepared as above, sliced into bite-sized pieces

• ½ lb smoked sausage or andouille, sliced

• 1 lb chicken thighs or breasts, diced

• Optional: ½ lb shrimp (for a surf-and-turf twist)

Veggies (Cajun Trinity):

• 1 onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 3 garlic cloves, minced

Rice & Liquids:

• 1 ½ cups uncooked long-grain rice

• 3 cups chicken or duck broth (homemade if possible)

• 2 tbsp duck fat or avocado oil

Seasonings:

• 1 ½ tsp smoked paprika

• 1 tsp thyme

• 1 tsp oregano

• 1 tsp cayenne pepper (adjust to your heat level)

• 1 tsp sea salt

• ½ tsp black pepper

• 2 bay leaves

Optional Garnish:

• Fresh parsley, green onions, and a squeeze of fresh lemon juice

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Instructions

1. Brown the meats:
   In a large Dutch oven, heat duck fat or oil over medium heat. Add sausage and cook until browned. Remove and set aside.
   Add chicken and duck pieces to the same pot and brown on all sides. Don’t overcrowd — let that color develop. Remove and set aside with the sausage.

2. Sauté the veggies:
   Add onion, bell pepper, and celery to the pot. Cook 5 minutes, scraping up the browned bits from the meat. Stir in garlic and cook another 30 seconds.

3. Build the flavor:
   Add paprika, thyme, oregano, cayenne, salt, pepper, and bay leaves. Stir well, coating the veggies in the seasoning.

4. Add rice and broth:
   Stir in rice, then return all the browned meats to the pot. Pour in broth, bring to a simmer, then reduce heat to low.
   Cover and cook 25–30 minutes, stirring occasionally, until rice is tender and most liquid is absorbed.

5. Optional shrimp:
   Stir in shrimp during the last 5 minutes of cooking, just until pink.

6. Finish & serve:
   Remove bay leaves, fluff the rice, and garnish with parsley, green onions, and a touch of lemon juice.

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Homestead Notes

• If you’ve got duck fat from rendering, use it — it adds richness and that perfect Cajun smokiness.

• Wild duck cooks quickly — don’t overdo it or it’ll toughen.

• A cast iron Dutch oven is your best friend for this dish — it holds heat beautifully and gives everything that rustic depth of flavor.

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From My Kitchen to Yours

There’s something special about taking what your husband brings home from the land and turning it into a warm, nourishing meal. Every stir of the pot reminds me that the Lord blesses us not just with food, but with the ability to create — to take what’s given and make it something beautiful.

This jambalaya is more than a meal. It’s a reflection of gratitude, of hard work, and of the joy that comes from feeding those we love.

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