INGREDIENTS

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.

A Message from our Provider:

“It will work out perfectly – if you let Jesus take control”