Name: Duck And Sausage Gumbo with Brown And White Rice
Ingredients: Two; (5 1/2-pound) ducks,; ; excess fat; ; discarded and ducks; ; cut into serving; ; pieces; 2 lb Kielbasa; (Polish smoked; ; sausage), cut into; ; 1/4-inch-thick; ; rounds); 12 c Chicken broth; 6 c Water; 1/3 c All-purpose flour; 2 Onions; chopped; 2 Celery ribs; chopped; 1 Red bell pepper; chopped; 1 Green bell pepper; chopped; 1 ts Cayenne; or to taste; 2 c Thinly sliced scallion greens; 1 1/2 c Long-grain brown rice; 1 1/2 c Long-grain white rice

Although God is gracious in His eternal being, He need not be gracious or shower His grace upon anyone. If grace were at any time an obligation of God, it would cease to be grace. God’s grace, therefore, is distinguishing. He graciously saves some but not all, not based on anything present in the creature either possible or actual, foreseen or foreordained, but wholly according to His sovereign good pleasure.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Polish	January 199	1	servings

INGREDIENTS

		Two; (5 1/2-pound) ducks,
		; excess fat
		; discarded and ducks
		; cut into serving
		; pieces
2	lb	Kielbasa; (Polish smoked
		; sausage), cut into
		; 1/4-inch-thick
		; rounds)
12	c	Chicken broth
6	c	Water
1/3	c	All-purpose flour
2		Onions; chopped
2		Celery ribs; chopped
1		Red bell pepper; chopped
1		Green bell pepper; chopped
1	ts	Cayenne; or to taste
2	c	Thinly sliced scallion greens
1 1/2	c	Long-grain brown rice
1 1/2	c	Long-grain white rice

INSTRUCTIONS

FOR THE GUMBO
FOR THE RICE
To prepare the gumbo:
Prick duck skin all over with tip of a knife. In a heavy skillet brown
kielbasa and duck in batches over moderately high heat, transferring as
browned to paper towels to drain. Combine kielbasa and duck with broth and
water in a 6-gallon kettle and bring to a simmer.
Pour off all but 1/4 cup fat from skillet. Add flour and cook roux over
moderately low heat, stirring constantly, until a shade darker than peanut
butter, about 30 minutes. Add onions, celery, and bell peppers and cook,
stirring occasionally, until vegetables are crisp-tender. Add vegetable
mixture to kettle and stir until roux is dissolved.
Simmer gumbo, uncovered, 2 hours and let cool completely. Bone duck,
discarding skin and bones. Chill gumbo overnight. Gumbo may be made 2 days
in advance and kept covered and chilled. Discard fat on surface and reheat
gumbo with cayenne, scallions, and salt to taste over moderate heat.
To prepare the rice:
To a kettle of boiling salted water add brown rice, stirring, and boil 15
minutes. Drain rice in a large colander and rinse. Put colander over a
kettle of boiling water and steam brown rice, covered with a kitchen towel
and a lid, until fluffy and dry, about 25 minutes. Cook white rice in same
manner, boiling 10 minutes and steaming 15 minutes. In a bowl toss brown
and white rice together. Rice may be made 3 days in advance and kept
chilled in resealable plastic bags. Steam rice to reheat.
Serve gumbo over rice.
Makes about 20 cups, serving 12.
Gourmet January 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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