Duck, Duck, Goose-Rustic Style Country Gumbo

Title:
Duck, Duck, Goose-Rustic Style Country Gumbo

Yield:
1 Servings

Categories:
Main
Dishes,
Dish




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






 * 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 .


 


 Recipe by: Emeril Lagasse