Title: Cajun Duck with Wild Rice
Categories: Duck Entree Regional
Yield: 1 Servings
| 2 | | Water, gallons |
| 3/4 | tb | Garlic, granulated |
| 3/4 | ts | Salt |
| 1/4 | ts | Cayenne |
| 1/4 | ts | Sage |
| 1/2 | tb | Allspice, whole |
| 1/4 | ts | Onion powder |
| 1/8 | ts | Pepper, white |
| 1/8 | ts | Gumbo file |
| 2 1/2 | c | Celery, chopped |
| 1 1/2 | c | Carrots, chopped |
| 1 | c | Red peppers, chopped |
| 1 | c | Oil * ------thickening roux------ |
| 1/2 | c | Flour |
| 3/4 | c | Chicken soup base |
| 1 | c | Rice, white, uncooked |
| 1 | | Duck |
| 1 1/2 | tb | Seasoning salt --------spice mix---------- |
| 1/2 | ts | Paprika |
| 1/4 | ts | Garlic, granulated |
| 1 | tb | Caraway seeds |
| 3 | | Bay leaves |
| 1/8 | ts | Thyme |
| 1/8 | ts | Pepper, black --------vegetables--------- |
| 2 | c | Onion, chopped |
| 1 | c | Green peppers, chopped --------cajun roux--------- |
| 1 | c | Flour |
| 1/4 | lb | Butter, unsalted ----------gumbo------------ |
| 1/2 | c | Rice, wild, uncooked |
* combine duck fat and lard
Discard giblets from duck. The day before, prepare stock by bringing all
ingredients to boil and simmer for 3 hours. Strain, reserve stock, and
refrigerate overnight. Remove fat from stock and reserve for cajun roux.
Bone duck and cut meat into chunks. Combine spice mix ingredients and set
aside.
Add water to stock to make 1-3/4 gallons. Add all but 1 cup of vegetables
to stock and bring to boil. Make cajun roux by heating ingredients until
the color of peanut butter. Add reserved vegetables and 1/2 T. of spice mix
to Cajun roux. Add Cajun roux plus remaining spice mix to boiling stock.
Add soup base and wild rice to stock and simmer 15 minutes. Add white rice
to soup and simmer 10 minutes. When rice is half done, add thickening roux
(combine first and heat until mixed) and cook 10 minutes. Remove from heat
and discard bayleaves. Add meat and green onions to garnish. Makes 1-1/2
gallons.