| 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 <molony@scsn.net> on Feb 19, 1998
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