Name: Duck and Wild Mushroom Gumbo
Ingredients: 2 tb Vegetable oil; 1 lg Duck; (about 5 pounds), cut into 8 pieces; 2 ts Rustic Rub; 2 ts Plus 3/4 cup vegetable oil; 3/4 c Flour; 2 c Chopped onions; 1 c Chopped bell peppers; 1 c Chopped celery; 2 c Sliced assorted wild mushrooms; such as shiitakes, oysters, or chanteralles; 1 tb Minced garlic; Salt and cayenne pepper; 1/2 ts Dried thyme; 3 Bay leaves; 2 qt Beef stock; 2 c Water; 2 c Cooked white rice; 2 tb Chopped green onions

In Philippians 3, Paul explained how his “righteous merit” exceeded any on the planet. If anyone could have earned heaven it would have been him. Yet Paul knew we can never earn God’s favor. The only hope we have is the righteousness of Jesus Christ given to us as a gift when we embrace Him by faith. Though the specifics are different, the boasts are the same: I was born in America. I grew up in a devout Christian family. I was baptized. I read my Bible and pray every morning. I faithfully attend church. I serve in the church. I participate in the Lord’s Supper each month. I am blameless in my obedience to the Scriptures. All of these are excellent, but when we use them to earn God’s saving favor, they are but “rubbish.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats			1	Servings

INGREDIENTS

2	tb	Vegetable oil
1	lg	Duck; (about 5 pounds), cut into 8 pieces
2	ts	Rustic Rub
2	ts	Plus 3/4 cup vegetable oil
3/4	c	Flour
2	c	Chopped onions
1	c	Chopped bell peppers
1	c	Chopped celery
2	c	Sliced assorted wild mushrooms; such as shiitakes, oysters, or chanteralles
1	tb	Minced garlic
		Salt and cayenne pepper
1/2	ts	Dried thyme
3		Bay leaves
2	qt	Beef stock
2	c	Water
2	c	Cooked white rice
2	tb	Chopped green onions

INSTRUCTIONS

EMERIL LIVE SHOW #EMlA36
In a large pot, heat the 2 tablespoons of vegetable oil. Season the duck
pieces with Rustic Rub. When the oil is hot, sear the duck pieces for 2
minutes on each side. Remove the duck from the oil and set aside. Combine
the remaining oil and flour in the pot. Stirring the mixture constantly for
12 to 15 minutes, making a medium brown roux, the color of peanut butter.
Add the onions, bell peppers, celery, and duck pieces. Reduce the heat to a
simmer and cook for 10 minutes. Add the mushrooms and garlic. Season with
salt and cayenne. Add the thyme and bay leaves. Cook the mixture, stirring
often, for 5 minutes. Add the broth and water. Bring the mixture up to a
boil and reduce to a simmer. Cook for 2 hours. Ladle the gumbo into shallow
bowls and garnish with the rice and green onions. Serve with crusty bread.
Yield: 4 servings
Posted to recipelu-digest by molony <[email protected]> on Feb 19, 1998

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