Duck And Wild Mushroom Gumbo

Recipe Ingredients

1		Duck - (4 to 5 lbs) - thawed if frozen,
		Excess fat removed, backbone removed,
		Duck quartered
3 teaspoons	15ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/4 cup	59ml	Vegetable oil
1 cup	62g / 2.2oz	All-purpose flour
1 1/2 lbs	681g / 24oz	Assorted wild mushrooms - cut 1" pieces
		= (such as chanterelle, oyster, and
		Stemmed shiitake)
1 1/2 cups	93g / 3.3oz	Chopped onion
3/4 cup	82g / 2.9oz	Finely-chopped celery
3/4 cup	109g / 3.8oz	Finely-chopped red bell pepper
7		Garlic cloves - minced
1		Stout - (12 oz)
6 cups	1422ml	Low-salt chicken broth
4 teaspoons	20ml	Emeril's Original Essence*
2		Bay leaves
1 teaspoon	5ml	Dried thyme
1/4 teaspoon	1.3ml	Cayenne pepper
5 cups	800g / 28oz	Freshly-cooked white rice
1/2 cup	31g / 1.1oz	Chopped green onions
1/2 cup	73g / 2.6oz	Chopped fresh parsley

Recipe Instructions

* Note: 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.

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 constantly 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.

This recipe yields 10 servings.

Source:
Bon Appetit, September 2003

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