Louisiana Style Paella with Pond Critters

I came up with this dish trying to find a way to serve frogs legs, duck and crawfish together in a "pond critter" inspired dish.  I didn't really know how to serve it though, then a friend was talking about paella and my culinary light bulb went off.  I hope you enjoy it!

Ingredients:

Paella:
1/2 pound of bonesless/semi skinless duck meat using both legs and breasts cut up into 1 inch cubes
1 pound whole crawfish (raw or live would be best.  I couldn't find any, so I used pre-cooked frozen)
5 pairs of frogs legs, split so you have 10 individual legs
3/4 cups each of diced up white onion/green bell pepper/celery (the holy trinity)
3/4 cup of diced tomatoes (skinned and de-seeded, canned works fine too)
2 tablespoons chopped garlic
1 cup dry short grain rice
3 or more cups of stock (veggie or chicken work fine, I had a homemade turkey/rabbit stock so I used that)
Cajun Seasoning (store bought or homemade.  Homemade recipe below)
Vegetable oil
Salt
1 package of Saffron

Cajun Seasoning:
1 tablespoon each of
-White pepper
-Black pepper
-Cayenne pepper
-Italian seasoning
-Smoked paprika
-Garlic powder
-Onion powder

Step 1: Sear the Duck

Pre-heat your oven to 350 degrees Fahrenheit, and in an oven ready 12 inch pan (paella pan preferred, but I don't have one so I used this big one shown) heat up 2 tablespoons of vegetable oil on medium high heat.

Spice the duck chunks with a teaspoon of the spice mixture and about 1/4 teaspoon of salt and sear two minutes the on both sides. Remove the meat and set aside leaving the fat in the pan. 

(note, the duck is still very raw in the middle.  we will finish cooking the duck later)