| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Seafood |
Dutch |
Main, Dish |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Vegetable oil |
| 1 |
c |
Flour |
| 1 |
|
Whole Duck breast; skin on |
| 1 1/2 |
c |
Chopped onions |
| 1 |
c |
Chopped celery |
| 1 |
c |
Chopped bell peppers |
| 4 |
c |
Assorted sliced Exotic mushrooms |
| 1 |
lb |
Smoked sausage; andouille or kielbasa, cut crosswise into 1/2" slices |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Cayenne pepper |
| 3 |
|
Bay leaves |
| 7 |
c |
Dark veal; chicken or duck stock |
| 1 |
lb |
Crawfish tails |
| 1 |
ts |
Rustic Rub; see * Note |
| 2 |
tb |
Chopped parsley |
| 1/2 |
c |
Chopped green onions |
| 1 |
tb |
File powder |
INSTRUCTIONS
* Note: See the "Rustic Rub - {Emeril's Rustic Seasoning}" recipe which is
included in this collection.
Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch
oven, over medium heat. Stirring slowly and constantly for 20 to 25
minutes, make a dark brown roux, the color of chocolate.
In a hot saute pan, add the duck breast, fat side down, render for about 4
to 5 minutes, or until the fat is crispy. Turn the breast over and continue
to cook for 3 to 4 minutes. Remove the duck from the pan and cool. Slice
the breast into 1/4-inch slices. Add the onions, celery, and bell peppers
to the roux and continue to stir for 4 to 5 minutes, or until wilted. Add
the mushrooms and continue to saute for 2 minutes. Add the sausage, salt,
cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Stir the
stock into the roux mixture until well combined. Bring to a boil, then
reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 2
1/2 hours. Skim off any fat that rises to the surface. Stir in the sliced
duck, crawfish and Rustic Rub. Continue to simmer for 30 minutes. Remove
from the heat. Stir in the parsley, green onions, and file powder. Remove
the bay leaves and serve in deep bowls.
Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA
REAL AND RUSTIC (c) ???? - William Morrow Publishing From the TV FOOD
NETWORK - (Show # EM-1A76 broadcast 12-01-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
12-05-1997
NOTES : Joe's Note: Please, OH PLEASE, don't blame me for these recipe
titles <g>.
Recipe by: Emeril Lagasse
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