Ingredients Weight Measure
Ducklings, 4-5 lbs. ea. 12-15 lbs. 3 ea.
Vegetable oil 3 Tbsp.
Onions, chopped 24 oz. 4-1/2 cups
Green peppers, chopped 18 oz. 4 cups
Celery, chopped 18 oz. 4-1/2 cups
Garlic, mashed 5 cloves
TABASCO® brand Original Red Sauce, divided 1-1/2 tsp.
Dried thyme leaves, divided 1-1/2 tsp.
Chili powder, divided 1-1/2 tsp.
Salt 1-1/2 tsp.
Cracked pepper, divided 3/4 tsp.
Flour 1/2 cup
Andouille or kielbasa sausage, sliced and cut in 1/2" pieces 12 oz.
Duck or chicken stock 2 qts.
Raw rice 4-1/2 cups
Whole tomatoes 40 oz. 2 #2 cans
Bay leaves 2 ea.
Raw, medium shrimp, shelled and divided 2 lbs.


  1. Remove duck meat from rib cages and cut each duck into 12 pieces. Use rib cage to make duck stock or discard.
  2. In large skillet, heat oil over high heat. Sauté duck until golden and crisp and meat is still pink. Remove from skillet and reserve.
  3. Discard all but 1/4 cup fat from skillet; add onions, green peppers, celery and garlic; cook over medium heat 20 minutes until lightly browned and caramelized. Add 1 tsp. each TABASCO® Sauce, thyme, chili powder and salt and 1/2 tsp. pepper. Stir in flour; cook 10 minutes, stirring often.
  4. Add sausage. Slowly add stock and mix thoroughly. Stir in rice, tomatoes and bay leaves; bring to boil. Cover.
  5. Reduce heat and cook 15 to 20 minutes or until rice has absorbed all liquid and mixture becomes thick.
  6. Add remaining 1/2 tsp. each TABASCO® Sauce, thyme and chili powder and remaining 1/4 tsp. pepper. Keep warm.
  7. Just before serving, add shrimp; cover. Cook 5 minutes or until shrimp are tender. Remove bay leaves.
  8. To serve, plate rice mixture with pieces of duck on top.

Yield: 24 servings