Duck And Wild Mushroom Gumbo
Serves: 5
Citlalli Gibson
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 tsps
Salt1 tsp
Ground Black Pepper1 cup
Vegetable Oil1 cup
All-Purpose Flour1.5 cups
Onion (chopped)3 cup
Celery (finely chopped)1 tsp
Dried Thyme1 tsp
Cayenne Pepper5 cups
Cooked White Rice (freshly)1 cup
Green Onion (chopped)1 cup
Parsley (chopped fresh)Directions:
1
Add stout; stir to blend
2
Heat heavy large pot over medium-high heat until hot, about 3 minutes
3
Sprinkle duck with 1 teaspoon salt and 1/2 teaspoon pepper
4
Add to pot, skin side down, and sear until golden brown, about 8 minutes per side
5
Using tongs, transfer duck to plate
6
Add vegetable oil, then flour to drippings in pot; stir with wooden spoon to blend well
7
Reduce heat to medium and stir constantly until roux is chocolate-brown color, about 25 minutes
8
(If roux is still light brown after 20 minutes, increase heat to medium-high for final 5 minutes
9
) Add mushrooms, onion, celery, bell pepper, and garlic to roux and cook until mushrooms and vegetables are soft, stirring frequently, about 4 minutes
10
Add chicken broth, Emeril's Original Essence, bay leaves, thyme, cayenne, and remaining 2 teaspoons salt; stir to blend well
11
Return duck pieces to pot
12
Increase heat and bring to boil
13
Reduce heat to medium-low; simmer uncovered until duck is tender, skimming foam from surface and stirring occasionally, about 1 1/2 hours
14
Using tongs, transfer duck to plate; cool until easy to handle, about 20 minutes
15
Remove meat from bones; discard bones and skin
16
Cut meat into 1-inch pieces
17
Spoon fat off top of gumbo
18
Return meat to gumbo; season to taste with salt and pepper
19
(Can be made 1 day ahead
20
Cool slightly
21
Refrigerate uncovered until cold
22
Cover and keep refrigerated
23
Bring to simmer before continuing
24
) Divide cooked white rice among 10 bowls
25
Ladle gumbo over
26
Sprinkle with green onions and parsley and serve
27
Heat heavy large pot over medium-high heat until hot, about 3 minutes
28
Sprinkle duck with 1 teaspoon salt and 1/2 teaspoon pepper
29
Add to pot, skin side down, and sear until golden brown, about 8 minutes per side
30
Using tongs, transfer duck to plate
31
Add vegetable oil, then flour to drippings in pot; stir with wooden spoon to blend well
32
Reduce heat to medium and stir constantly until roux is chocolate-brown color, about 25 minutes
33
(If roux is still light brown after 20 minutes, increase heat to medium-high for final 5 minutes
34
) Add mushrooms, onion, celery, bell pepper, and garlic to roux and cook until mushrooms and vegetables are soft, stirring frequently, about 4 minutes
35
Add stout; stir to blend
36
Add chicken broth, Emeril's Original Essence, bay leaves, thyme, cayenne, and remaining 2 teaspoons salt; stir to blend well
37
Return duck pieces to pot
38
Increase heat and bring to boil
39
Reduce heat to medium-low; simmer uncovered until duck is tender, skimming foam from surface and stirring occasionally, about 1 1/2 hours
40
Using tongs, transfer duck to plate; cool until easy to handle, about 20 minutes
41
Remove meat from bones; discard bones and skin
42
Cut meat into 1-inch pieces
43
Spoon fat off top of gumbo
44
Return meat to gumbo; season to taste with salt and pepper
45
(Can be made 1 day ahead
46
Cool slightly
47
Refrigerate uncovered until cold
48
Cover and keep refrigerated
49
Bring to simmer before continuing
50
) Divide cooked white rice among 10 bowls
51
Ladle gumbo over
52
Sprinkle with green onions and parsley and serve
53
*A dried herb and spice blend available at some specialty foods stores and in the spice section of some supermarkets
54
A combination of 1 teaspoon salt, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1 teaspoon onion powder, 1 teaspoon paprika, and 1/2 teaspoon cayenne can be substituted *A dried herb and spice blend available at some specialty foods stores and in the spice section of some supermarkets
55
A combination of 1 teaspoon salt, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1 teaspoon onion powder, 1 teaspoon paprika, and 1/2 teaspoon cayenne can be substituted