DUCK AND WILD MUSHROOM GUMBO
Provided by Emeril Lagasse
Categories main-dish
Yield 3 quarts, 8 to 12 servings
Number Of Ingredients 28
Steps:
- Using a sharp boning or butcher's knife, cut along either side of the backbone, remove and discard. Cut the duck in half through the breastbone. Cut the legs from each half. Remove the first 2 digits of the wings. Set the legs aside and cut the breasts in half horizontally.
- Season the duck with 1 teaspoon of salt and the black pepper.
- Place a large Dutch oven over medium heat until hot. Place the seasoned duck, skin-side down, in the pan and sear until golden brown, 7 to 8 minutes per side. Remove from the pan.
- To the fat remaining in the pan, add the vegetable oil. Stir in the flour. Using a heavy wooden spoon, stir the roux constantly over medium heat until it reaches the color of dark chocolate, 20 to 25 minutes. Add the mushrooms, onions, celery, peppers and garlic and cook, stirring, until soft, 4 to 5 minutes. Add the beer and stir to incorporate. Add the stock, thyme, bay leaves, Essence, cayenne pepper and the remaining 3 teaspoons of salt. Stir well to blend. Increase the heat and bring to a boil. Lower the heat and return the seared duck pieces to the pot. Simmer, stirring occasionally, for 1 hour and 30 minutes.
- With tongs, carefully transfer the duck pieces to a platter to cool. When cool enough to handle, remove the skin and discard. Remove the meat from the bones and return to the gumbo. Discard the bay leaves.
- To serve, ladle into large soup bowls and top each portion with about 1/4 cup of hot rice. Garnish with the green onions and chopped parsley, and serve immediately.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
COMMANDER'S PALACE DUCK, WILD MUSHROOM AND ANDOUILLE FILé GUMBO
This dish was part of a Thanksgiving meal improvised in New Orleans. The recipe includes classic southern Louisiana flavors, like andouille sausage. The filé is important, as it acts as a thickening agent. It is often used as an alternative to okra in gumbos.
Provided by Molly O'Neill
Categories appetizer
Time 2h45m
Yield 24 cups
Number Of Ingredients 19
Steps:
- Combine 1 teaspoon salt, 1 teaspoon pepper and 1/4 cup flour. Heat oil in a large, dry Dutch oven over high heat until smoking, about 5 minutes. Dust duck with flour mixture, shake off excess and sear in the oil 5 minutes until brown on all sides. Remove from pan.
- In the same pan over medium heat, slowly add the 1 cup of sifted flour. Stir constantly, to prevent burning, until mixture is a light-brown color, about 6 to 7 minutes. (If the roux has black flecks in it, it is burned and must be remade.)
- Remove from heat, add the onions and stir well. Lower heat to medium, return the pot to heat and add the celery, stirring for 30 seconds, then the bell peppers, and stir, scraping the sides and bottom of the pot. Add garlic, then all remaining seasoning except file powder. Slowly add the veal stock, continuing to stir.
- Add the duck, sausage and mushrooms. Bring to a boil, stirring constantly, and simmer 2 1/2 hours. Skim off excess fat. Remove duck pieces from the pot and when cool, remove and discard bones and return duck meat to the pot. Return gumbo to boil and vigorously stir in the file powder until dissolved. Add Louisiana-style hot sauce to taste and serve over white rice.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 20 grams, Carbohydrate 9 grams, Fat 32 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 457 milligrams, Sugar 2 grams, TransFat 0 grams
DUCK AND WILD MUSHROOM GUMBO
Provided by Emeril Lagasse
Categories main-dish
Time 2h55m
Yield 4 servings
Number Of Ingredients 25
Steps:
- In a large pot, heat the 2 tablespoons of vegetable oil. Season the duck pieces with Rustic Rub. When the oil is hot, sear the duck pieces for 2 minutes on each side. Remove the duck from the oil and set aside. Combine the remaining oil and flour in the pot. Continue to cook, stirring the mixture constantly for 12 to 15 minutes, until a medium brown roux is formed; the roux should be the color of peanut butter. Add the onions, bell peppers, celery, and duck pieces. Reduce the heat to a simmer and cook for 10 minutes. Add the mushrooms and garlic. Season with salt and cayenne. Add the thyme and bay leaves. Cook the mixture, stirring often, for 5 minutes. Add the stock and water. Bring the mixture up to a boil and reduce to a simmer. Cook for 2 hours, skimming any fat that may rise to the surface. Taste and adjust the seasoning if necessary. Serve the gumbo in shallow bowls and garnish with the rice and green onions. Serve with crusty bread.
- Combine all ingredients and store in an air-tight container.
DUCK AND ANDOUILLE SAUSAGE GUMBO
Steps:
- Rinse the duck under cold running water both inside and out. Remove any excess fat at the cavity opening and at the neck. Use a sharp boning or butcher's knife to cut the back on either side of the spine. Remove the spine and reserve for stock. Cut through the breastbone of the duck to give you 2 halves. Cut the legs from each half as well as the first 2 digits of the wings. Set the legs aside, and cut the breasts in half horizontally.
- Season the duck with 2 teaspoons of Essence. Place a large Dutch oven over medium heat for 2 minutes, or until hot. Place the seasoned duck, skin side down in the pan and sear until golden brown, about 7 to 8 minutes. Turn the duck over and sear on the second side as well for an additional 7 to 8 minutes. Remove the duck from the pan and place on a platter while you make the roux.
- Add the vegetable oil to the pan as well as the flour. Using a wooden spoon, stir the roux continuously over medium heat until the color of dark chocolate, about 20 to 25 minutes. Add the onions, celery and peppers and garlic to the roux and stir, gently until the vegetables are slightly wilted, about 4 to 5 minutes. Pour the beer over the vegetables and stir to incorporate. Add the stock/water to the pan with the thyme, bay leaves, Essence, cayenne pepper and the remaining 2 teaspoons of salt. Add the sausage. Stir the pot well to ensure that the roux and the stock are well blended. Raise the heat to medium-high and bring the gumbo to a boil; then lower to a simmer. Return the seared duck pieces to the pan and cook (skimming any foam and fat that may rise to the surface), for 1 hour and 30 minutes. After an hour and a half, remove the duck pieces from the gumbo and place on a platter to cool. Once the duck is cool enough to handle, remove the skin and meat from the bones and add the meat to the gumbo. Discard the skin and bones and re-season the gumbo, if necessary.
- To serve the gumbo, ladle 1 cup into a heated soup bowl with 1/4 cup white rice. Garnish with the green onions and chopped parsley.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
COMMANDER'S PALACE SEAFOOD GUMBO
I like this gumbo recipe because it doesn't have the traditional roux in it and is lighter, but still full of flavor.Gumbo is only as good as the stock it's made with, so take the time to make your own! I like to add two pounds of frozen crawfish tails, defrosted, to this and will also add sliced andouille sausage occasionally.Originally from the 1984 "Comander's Palace New Orleans Cookbook".
Provided by Leslie in Texas
Categories Gumbo
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Combine onions, peppers, tomatoes and their juice, and tomato sauce in a heavy 8 quart pot.
- Cook on medium heat for 10 minutes, stirring occasionally.
- Add thyme, garlic, bay leaves, salt and pepper; blend well, and simmer for 10 minutes.
- Add okra. When okra is bright in color and is cooked but still crisp, add stock. Bring to a rapid, rolling boil, then lower heat.
- Add shrimp, oysters, and crab meat and simmer for 15 minutes longer.
- Combine filé powder with 1 cup of the soup. Remove gumbo from heat and stir in the file'-soup mixture. Correct seasoning to taste.
- Served over cooked rice and season to taste with Tabasco sauce.
Nutrition Facts : Calories 392.6, Fat 6, SaturatedFat 1.3, Cholesterol 338.9, Sodium 1153.7, Carbohydrate 30.6, Fiber 5.3, Sugar 11, Protein 54.1
UPPERLINE'S DUCK AND ANDOUILLE GUMBO
Chefs dating back to Upperline restaurant's opening in New Orleans, in 1982, have contributed to the development of its famous duck-andouille gumbo. Miguel Gabriel, a longtime Upperline "soup chef," has been responsible for the dark-roux brew since 2010. The recipe also works if you substitute chicken stock for duck stock - and buy the roast duck from your local Chinese restaurant.
Provided by Brett Anderson
Categories dinner, soups and stews, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Prepare the roux: In a large Dutch oven, heat the oil over medium-high. (A large stockpot works, but a Dutch oven is ideally shaped for whisking a roux.) Slowly shake the flour over the oil with one hand while whisking with the other hand. Continue to whisk until the roux darkens to a glossy, dark red-brown, 15 to 20 minutes.
- Reduce the heat to medium and stir the onion, celery and bell peppers into the roux to prevent it from burning, about 3 minutes. Stir in the sausage and cook until coated, a few more minutes.
- Gradually add the stock, stirring constantly as you add the liquid. Add the thyme, oregano, bay leaves and garlic and simmer over medium-low, stirring and skimming every 20 minutes, until the flavors have melded, about 2 hours. For a thinner gumbo, add water, as desired (up to 2 cups).
- Stir in the duck meat just before serving and cook until warmed, 3 to 5 minutes. (An extended cook time would turn the meat mushy.) Add the salt and hot sauce to taste. Serve over rice or potato salad.
Nutrition Facts : @context http, Calories 820, UnsaturatedFat 34 grams, Carbohydrate 32 grams, Fat 51 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 13 grams, Sodium 1661 milligrams, Sugar 8 grams, TransFat 0 grams
DUCK AND WILD MUSHROOM GUMBO
Steps:
- 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.
- *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
More about "commanders palace duck wild mushroom and andouille filé gumbo recipes"
DUCK AND ANDOUILLE GUMBO - SOUTHERN CAST IRON
From southerncastiron.com
BEST DUCK AND WILD MUSHROOM GUMBO RECIPES
From alicerecipes.com
COMMANDERANDS PALACE DUCK WILD MUSHROOM AND ANDOUILLE …
From latechef.com
DINE AT DEMON DUCK BY ALVIN LEUNG | CAESARS PALACE DUBAI
From caesars.com
DUCK AND ANDOUILLE GUMBO - LOUISIANA COOKIN
From louisianacookin.com
DUCK GUMBO WITH ANDOUILLE SAUSAGE - BURRATA AND …
From burrataandbubbles.com
WILD DUCK ANDOUILLE GUMBO | DUCKS UNLIMITED
From ducks.org
COMMANDER'S PALACE DUCK, WILD MUSHROOM AND ANDOUILLE FILé …
From 139.59.164.119
DUCK AND WILD MUSHROOM GUMBO | EMERILS.COM
From emerils.com
COMMANDER'S PALACE DUCK, WILD MUSHROOM AND ANDOUILLE FILE …
From diningandcooking.com
WWW.FOODGEEKS.COM
From foodgeeks.com
ANDOUILLE SAUSAGE RECIPES - NYT COOKING
From cooking.nytimes.com
COMMANDER'S PALACE TURTLE SOUP RECIPE | CDKITCHEN.COM
From cdkitchen.com
RECIPES | COMMANDERS PALACE
From commanderspalace.com
DUCK COMMANDER (TV SERIES 2009– ) - IMDB
From imdb.com
COMMANDER'S PALACE SEAFOOD GUMBO | CRYSTAL HOT SAUCE
From crystalhotsauce.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love