We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country.
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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