Duck Gumbo (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 140 Minutes |
Ready In: 160 Minutes Servings: 4 |
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Ingredients:
1 (4 to 5 pound) duck, boned and cut into 2-inch pieces |
creole spice |
6 ounces lard (that's what they have at duck camps) |
1 cup flour |
12 cups rough-chopped onions |
1 cup rough-chopped celery |
1 cup rough-chopped green bell pepper |
2 quarts stock or water |
3 bay leaves |
2 tablespoons chopped garlic |
hot pepper sauce |
worcestershire sauce |
essence, recipe follows |
steamed rice, for serving |
1 cup rough-chopped green onions, for garnish |
Directions:
1. Emeril's Essence:
2. 2 1/2 tablespoons paprika
3. 2 tablespoons salt
4. 2 tablespoons garlic powder
5. 1 tablespoon black pepper
6. 1 tablespoon onion powder
7. 1 tablespoon cayenne pepper
8. 1 tablespoon dried leaf oregano
9. 1 tablespoon dried thyme
10. Combine all ingredients thoroughly and store in an airtight jar or container.
11. Yield: about 2/3 cup
12. Recipe courtesy New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
13. Heat a Dutch oven over medium-high heat. Season duck pieces with Creole spice and brown on all sides, in batches, if necessary. Remove duck pieces to a plate, reduce heat to medium, add lard and melt. Stir in flour and cook, whisking, until it becomes a nutty-brown roux, about 15 minutes. Add onions, celery, bell pepper and cook, stirring often, until tender. Return duck pieces to pot along with stock, bay leaves and garlic. Bring to a boil, reduce heat to simmering, cover and cook 2 hours, occasionally skimming excess fat from top of gumbo.
14. When sauce is thickened and flavors are well-blended, adjust seasonings, to taste with pepper sauce, Worcestershire, Creole spice, salt and pepper. Serve with steamed rice and green onions.
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