Combine the Magic Seasoning Blends in a small bowl and set aside.
Season the julienned duck with the seasoning mix.
Heat a 10-inch skillet over high heat. Add 2 tablespoons of the butter. When the butter sizzles, add the seasoned duck, andouille sausage and cook, stirring frequently, until browned, about 4 minutes. Add ¼ cup of the duck glaze and deglaze the skillet. Add the leeks and mushrooms and cook, stirring frequently, for 2 minutes. Add the tamari and the remaining glaze. Lower heat and cook, stirring, for 1 minute. Add the remaining 1 tablespoon of butter and the sesame oil. Stir well and remove from heat.
Serve immediately, accompanied by basmati rice.
Copyright © 2006 by Paul Prudhomme