Vietnamese Foie Gras Dirty Rice

Vietnamese and Creole flavors play so well together, especially when foie gras is invited to the party.

 

Here’s a big serving of foie gras dirty rice made with duck stock, jasmine rice, and Vietnamese flavors: fish sauce, palm sugar, a little cinnamon (just a whisper), fried shallots and fresh herbs. I wanted to play in the intersection between France’s influence on Vietnamese and Creole cuisines, and I definitely think this is a success. I browned lap cheong, ground pork and gizzards in melted foie with onions, celery, garlic and peppers, then did the usual pilaf thing, folding I the diced livers and seared foie at the very end. I crisped the shallots up in the last bit of foie fat to sprinkle on top with the cilantro and scallions. 🍚 🦆 🍚 🦆 One of my favorite things about working with @nickyusa is that I will find random bags in my freezer labeled ‘giblets’ and have truly no idea what animal they’re from. Pheasant? Rabbit? God only knows. My other favorite thing about working with those dudes is that they will sometimes say “here, try this” while handing me a bag of @hudsonvalleyfoiegras cubes, and I can do with them any goofy little thing my little heart desires. 🦆 🍚 🦆 #meatconcierge #foiegras #nickyusa #duck #liver #dirtyrice #vietnamesefood #creolefood #rice #homecooking #food52 #foodgawker #foodstagram #food #f52grams #instayum #instafood #forkyeah #fusion #bareaders #saveur #lunch #dinner #instagood #buzzfeast #huffposttaste #thekitchn #buzzfeedfood

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