Duck Confit Dirty Rice

• 2 tablespoons olive oil
• 4 ounces chopped chicken livers (about 1/2 cup)
• 6 ounces chopped yellow onion (about 1 cup)
• 4 ounces chopped red or green bell pepper (about 1 cup)
• 3 ounces hopped celery (about 1/2 cup)
• 2 garlic cloves, minced
• 2 teaspoons Creole seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup chicken broth, divided
• 8 ounces chopped prepared duck confit (about 1 cup)
• 3 cups cooked long-grain white rice
• 1 tablespoon chopped fresh oregano
• 1/4 cup loosely packed celery leaves

1. Heat oil in large skillet over medium-high. Add chicken livers, and cook, stirring constantly, until browned, about 3 minutes. Stir in onion, bell pepper, celery, garlic, Creole seasoning, salt, and pepper,and cook, stirring occasionally, until vegetables are softened and beginning to brown, about 7 minutes.
2. Add 1/4 cup of the chicken broth, and cook over medium-high 2 minutes, stirring and scraping often to loosen browned bits from bottom of skillet. Stir in duck confit, rice, oregano, and remaining 3/4 cup chicken broth, and cook, stirring occasionally, until liquid is absorbed and rice and confit are heated through, about 4 minutes. Sprinkle with celery leaves, and serve immediately.

olive oil, chicken livers, yellow onion, red or, celery, garlic, creole seasoning, kosher salt, black pepper, chicken broth, duck confit, white rice, fresh oregano, celery

Taken from www.myrecipes.com/recipe/duck-confit-dirty-rice (may not work)