Duck and Sausage Gumbo with Brown and White Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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All Southern cooks have their own ways of making gumbo. Our recipe contains neither okra nor filé powder, producing a thinner, lighter gumbo. Ingredients:
two 5 1/2-pound ducks, excess fat discarded and ducks cut into serving pieces |
2 pounds kielbasa (polish smoked sausage), cut into 1/4-inch-thick rounds) |
12 cups chicken broth |
6 cups water |
1/3 cup all-purpose flour |
2 onions, chopped |
2 celery ribs, chopped |
1 red bell pepper, chopped |
1 green bell pepper, chopped |
1 teaspoon cayenne, or to taste |
2 cups thinly sliced scallion greens |
1 1/2 cups long-grain brown rice |
1 1/2 cups long-grain white rice |
Directions:
1. To prepare the gumbo: Prick duck skin all over with tip of a knife. In a heavy skillet brown kielbasa and duck in batches over moderately high heat, transferring as browned to paper towels to drain. Combine kielbasa and duck with broth and water in a 6-gallon kettle and bring to a simmer.
2. Pour off all but 1/4 cup fat from skillet. Add flour and cook roux over moderately low heat, stirring constantly, until a shade darker than peanut butter, about 30 minutes. Add onions, celery, and bell peppers and cook, stirring occasionally, until vegetables are crisp-tender. Add vegetable mixture to kettle and stir until roux is dissolved.
3. Simmer gumbo, uncovered, 2 hours and let cool completely. Bone duck, discarding skin and bones. Chill gumbo overnight. Gumbo may be made 2 days in advance and kept covered and chilled. Discard fat on surface and reheat gumbo with cayenne, scallions, and salt to taste over moderate heat.
4. To prepare the rice: To a kettle of boiling salted water add brown rice, stirring, and boil 15 minutes. Drain rice in a large colander and rinse. Put colander over a kettle of boiling water and steam brown rice, covered with a kitchen towel and a lid, until fluffy and dry, about 25 minutes. Cook white rice in same manner, boiling 10 minutes and steaming 15 minutes. In a bowl toss brown and white rice together. Rice may be made 3 days in advance and kept chilled in resealable plastic bags. Steam rice to reheat.
5. Serve gumbo over rice.
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