DUCK PURLOO (for six to eight)


Purloo is a cousin of Louisiana’s jambalaya from the low country of South Carolina. Like arroz con pollo and biryani, it traces its origins to Middle Eastern pilafs – the word purloo (pronounced pur-low) may be a corruption of pilau.

two 1-pound boneless Moulard duck breast halves (Pekin, or Long Island duck breasts can be substituted)

4 cups chicken stock, homemade or store bought low sodium

1 pound bulk breakfast sausage

½ pound kielbasa (not low fat), cut into ¼ inch slices

¼ teaspoon red pepper flakes

2 large onions, chopped

1 yellow bell pepper, cored, seeded and chopped

1 red bell pepper, cored, seeded and chopped

3 ounces shiitake mushrooms, stems discarded, caps cut ¼ inch thick

1 habanero or Scotch bonnet chile, minced (two serrano chiles can be substituted)

1-1/2 cups long grain white rice

2 tablespoons chopped fresh flat leaf parsley



1.Put the duck breasts skin side up in a 6 to 8 quart heavy pot, add stock and bring just to a boil over high heat. Reduce heat to low and simmer, covered, until duck is very tender when pierced with a fork, 2 to 3 hours. Transfer duck to a bowl with a slotted spoon; reserve stock in pot.

2. Meanwhile, crumble sausage into a deep 12 inch heavy skillet and cook over moderately high heat, breaking up lumps occasionally, until browned, about 5 minutes. Add kielbasa, ¼ teaspoon pepper and red pepper flakes and cook, stirring occasionally, for 5 minutes. Skim off and discard all but about 2 tablespoons fat.

3. Add onions and bell peppers to sausage mixture, increase heat to high and cook, stirring occasionally, until onions are softened, about 10 minutes. Add mushrooms and cook, stirring, until softened, about 3 minutes. Transfer sausage mixture to a large bowl and cool to room temperature, then refrigerate, covered, until duck has finished cooking.

4. When duck is cool enough to handle, remove and discard skin. Shred meat with two forks. Skim off and discard fat from stock and return shredded duck to pot.

5. Add sausage mixture, chile, ½ teaspoon salt and ¼ teaspoon pepper to pot. Stir in rice and bring to a rolling boil over high heat, then reduce heat and simmer, covered, stirring occasionally, until rice is tender and moist, but not soggy, 20 to 25 minutes. Remove from heat and let stand, covered, for 15 minutes.

6. Stir in parsley and season with salt and pepper.

NOTE: The duck can be cooked and shredded up to one day ahead. Refrigerate, covered. The purloo can be made up to 3 days ahead. Cool, uncovered, then refrigerate, covered.


from Ruth Reichl (editor), Gourmet Today

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