Duck, Duck, Goose-rustic Style Country Gumbo
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Seafood | Dutch | Dish, Main | 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 | t | Salt |
| 1/4 | t | Cayenne pepper |
| 3 | Bay leaves | |
| 7 | c | Dark veal, chicken or duck |
| stock | ||
| 1 | lb | Crawfish tails |
| 1 | t | Rustic Rub, see * Note |
| 2 | T | Chopped parsley |
| 1/2 | c | Chopped green onions |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 2735
Calories From Fat: 2012
Total Fat: 227.7g
Cholesterol: 81.6mg
Sodium: 3678.5mg
Potassium: 2190.1mg
Carbohydrates: 142.6g
Fiber: 16.6g
Sugar: 23.4g
Protein: 42.7g