Duck And Sausage Gumbo With Brown And White Rice
| 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 | t | 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
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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Nutrition (calculated from recipe ingredients)
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Calories: 11132
Calories From Fat: 6405
Total Fat: 719.6g
Cholesterol: 2809.4mg
Sodium: 38222.1mg
Potassium: 4576.2mg
Carbohydrates: 578.3g
Fiber: 39.4g
Sugar: 84.3g
Protein: 628.3g