Duck, duck, goose-rustic style country gumbo

4 servings

Ingredients

Quantity Ingredient
1 cup Vegetable oil
1 cup Flour
1 Whole duck breast, skin on
1½ cup Chopped onions
1 cup Chopped celery
1 cup Chopped bell peppers
4 cups Assorted sliced Exotic
Mushrooms
1 pounds Smoked sausage, such as
Andouille or kiebasa, cut
Crosswise into inch slices
1½ teaspoon Salt
¼ teaspoon Cayenne
3 Bay leaves
7 cups Dark veal, chicken or duck
Stock
1 pounds Crawfish tails
1 teaspoon Rustic Rub, recipe follows
2 tablespoons Chopped parsley
½ cup Chopped green onions
1 tablespoon File powder

Directions

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 ¼-inch slices. Add the onions, celery, and bell peppers 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 2½ 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 from Louisiana Real and Rustic Cookbook by Emeril Lagasse; William Morrow Publishing

Yield: 4 servings

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