Smoked Duck Boudin with Spicy Pineapple Chow Chow

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10 sausage links

    For Boudin
  • 3/4 pounds smoked duck, cut into chunks
  • 3/4 pounds pounds pork butt, cut into chunks
  • 1/2 pound duck liver (can use chicken liver), cut into pieces
  • 1 quart water
  • 1 1/2 bunches grilled green onions, chopped
  • 1/2 cup onion, chopped
  • 1/4 cup green bell pepper, chopped
  • 1/4 cup celery, chopped
  • 2 1/2 teaspoons Cajun seasoning
  • 1 teaspoon cayenne
  • 3/4 teaspoons ground black pepper
  • 1/2 cup parsley, minced
  • 2/3 cups green onions, chopped
  • 3 cups medium grain rice, cooked
  • For Chow Chow
  • 2 poblano peppers, cut into 1/4-inch dice
  • 1/2 Serrano pepper, seeded and finely chopped
  • 1 red bell pepper, cut into 1/4-inch dice
  • 2 green tomatoes, cut into 1/4-inch dice
  • 1 vidalia onion, cut into 1/4-inch dice
  • 1/2 pineapple, peeled, grilled, cut into 1/4-inch dice
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup kosher salt
  • 3/4 cup sugar
  • 1/2 cup cider vinegar
  • 1/4 cup water
  • 1 tablespoon yellow mustard seeds
  • 1 teaspoon dry mustard
  • 1 teaspoon crushed red pepper
  • 2 teaspoon celery seeds
  1. Put the pork, liver, water, onions, bell peppers, celery, 1 teaspoon of the salt, 1/4 teaspoon of the cayenne, and 1/4 teaspoon of the black pepper in a large heavy pot. Bring to a boil, reduce heat and simmer for about 2 hours. Drain and reserve 1 cup of the broth.
  2. Grind the pork and liver together with half of the parsley and half of the green onions in a meat grinder fitted with a 1/4-inch die.
  3. Add the rice, and the remaining salt, cayenne, black pepper, parsley, and green onions and mix well, fold in the smoked duck.
  4. Add the broth, slowly, and mix.
  5. Stuff the mixture into sausage casings or otherwise utilize the mixture. If stuffed into casing, it should be heated in a steamer or rice cooker. Heat in oven or on the grill for a crisp casing.

For Chow Chow:

  1. In a very large bowl, toss the peppers, tomatoes and onions with the salt. Cover and refrigerate overnight.
  2. When ready to prepare chow chow, slice and grill pineapple.
  3. Drain the vegetables, discarding the liquid. In a large, heavy pot, bring the sugar, vinegar and water to a boil. Add the mustard seeds, dry mustard, crushed red pepper, celery seeds, ginger and turmeric and stir well. Add the drained vegetables and bring to a boil. Simmer over moderate heat, stirring occasionally, until the relish is thick and saucy, about 20 min. Fold in the pineapple, remove from heat.
  4. Once cooled to room temp, pack into airtight container and store in refrigerator.

Chow chow will become more flavorful with time. Store for up to a few weeks. Pairs well with smoked meat, cheese or grilled fish.

  • Cory Bahr of Heritage BBQ, Monroe, Louisiana

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