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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 10 |
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Directions: Heat heavy large pot over medium-high heat until hot, about 3 minutes.
Sprinkle duck with 1 teaspoon salt and 1/2 teaspoon pepper. Add to pot,
skin side down, and sear until golden brown, about 8 minutes per side.
Using tongs, transfer duck to plate.
Add vegetable oil, then flour to drippings in pot; stir with wooden spoon
to blend well. Reduce heat to medium and stir co
nstantly until roux is
chocolate-brown color, about 25 minutes. (If roux is still light brown
after 20 minutes, increase heat to medium-high for final 5 minutes.) Add
mushrooms, onion, celery, bell pepper, and garlic to roux and cook until
mushrooms and vegetables are soft, stirring frequently, about 4 minutes.
Add stout; stir to blend. Add chicken broth, Emeril's Original Essence, bay
leaves, thyme, cayenne, and remaining 2 teaspoons salt; stir to blend
well. Return duck pieces to pot. Increase heat and bring to boil. Reduce
heat to medium-low; simmer uncovered until duck is tender, skimming foam
from surface and stirring occasionally, about 1 1/2 hours.
Using tongs, transfer duck to plate; cool until easy to handle, about 20
minutes. Remove meat from bones; discard bones and skin. Cut meat into
1-inch pieces. Spoon fat off top of gumbo. Return meat to gumbo; season to
taste with salt and pepper. (Can be made 1 day ahead. Cool slightly.
Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to
simmer before continuing.)
Divide cooked white rice among 10 bowls. Ladle gumbo over. Sprinkle with
green onions and parsley and serve.
*A dried herb and spice blend available at some specialty foods stores and
in the spice section of some supermarkets. 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.
Contributor: Emeril Lagasse Bon Appetit September 2003
| Ingredients:
1 4-5 pound duck; quartered
326/625 Ounce(s) salt
1/2 Teaspoon(s) ground black pepper
1/4 Cup(s) vegetable oil
326/625 Pound(s) all purpose flour
1 1/2 Pound(s) assorted mushrooms; cut into 1 inch pcs
1 1/2 Cup(s) onion; chopped
3/4 Cup(s) celery; finely chopped
3/4 Cup(s) red pepper; finely chopped
7 clove garlic; minced
1 12 oz bottle stout
6 Cup(s) chicken broth
4 Teaspoon(s) emeril's original essence
2 bay leaf
1 Teaspoon(s) dried thyme
1/4 Teaspoon(s) cayenne
5 cooked white rice
8 Tablespoon(s) green onion; chopped
8 Tablespoon(s) parsley; chopped |
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