Duck, Duck, Goose-Rustic Style Country Gumbo

TOTAL TIME: 4 hr 20 min
Prep: 20 min
Inactive Prep: --
Cook: 4 hr
YIELD: 4 servings
LEVEL: --

ingredients

  • 1 cup vegetable oil
  • 1 cup flour
  • 1 whole duck breast, skin on
  • 1 1/2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped bell peppers
  • 4 cups assorted sliced Exotic mushrooms
  • 1 pound smoked sausage, such as andouille or kiebasa, cut crosswise into 1/2-inch slices
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon cayenne
  • 3 bay leaves
  • 7 cups dark veal, chicken or duck stock
  • 1 pound crawfish tails
  • 1 teaspoon Rustic Rub, recipe follows
  • 2 tablespoons chopped parsley
  • 1/2 cup chopped green onions
  • 1 tablespoon file powder
RUSTIC RUB:
  • 8 tablespoons paprika
  • 3 tablespoons cayenne
  • 5 tablespoons freshly ground black pepper
  • 6 tablespoons garlic powder
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Combine all ingredients and store in an air-tight container.
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 1/4-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 2 1/2 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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.