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Title: Duck, Duck, Goose-Rustic Style Country Gumbo
Categories: Poultry Stew Cajun
Yield: 4 Servings
| 1 | c | Vegetable oil |
| 1 | c | Flour |
| 1 | Whl duck breast, skin on | |
| 1 1/2 | c | Chopped onions |
| 1 | c | Chopped celery |
| 1 | c | Chopped bell peppers |
| 4 | c | Assorted sliced Exotic |
| Mushrooms | ||
| 1 | lb | Smoked sausage, such as |
| Andouille or kiebasa | ||
| Cut crosswise into 1/2 | ||
| In. slices | ||
| 1 1/2 | ts | Salt |
| 1/4 | ts | Cayenne |
| 3 | Bay leaves | |
| 7 | c | Dark veal, chicken or duck |
| Stock | ||
| 1 | lb | Crawfish tails |
| 1 | ts | Rustic Rub |
| 2 | tb | Chopped parsley |
| 1/2 | c | Chopped green onions |
| 1 | tb | File powder |
| Rustic Rub: | ||
| 8 | tb | Paprika |
| 3 | tb | Cayenne |
| 5 | tb | Freshly ground black pepper |
| 6 | tb | Garlic powder |
| 3 | tb | Onion powder |
| 6 | tb | Salt |
| 2 1/2 | tb | Dried oregano |
| 2 1/2 | tb | Dried thyme |
Combine all ingredients and store in an air-tight container.
Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven, over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. In a hot saute pan, add the duck breast, fat side down, render for about 4 to 5 minutes, or until the fat is crispy. Turn the breast over and continue to cook for 3 to 4 minutes. Remove the duck from the pan and cool. Slice the breast into 1/4 in. slices. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the mushrooms and continue to saute for 2 minutes. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes.. Stir the stock into the roux mixture until well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 2 1/2 hours. Skim off any fat that rises to the surface. Stir in the sliced duck, crawfish and Rustic Rub. Continue to simmer for 30 minutes. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.
Yield: 4 servings
Recipe from Louisiana Real and Rustic Cookbook by Emeril Lagasse; William Morrow Publishing SOURCE: Emeril Live! Cooking Show Copyright 1996, TV FOOD NETWORK SHOW #EMIA76 From: Dave Drum Date: 25 Feb 98
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