Duck And Sausage Gumbo With Brown And White Rice Recipes

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.

DUCK GUMBO

Steps:

• Broth:
• To a large stockpot, add the ducks, onions, bell peppers, garlic, bouillon, salt, pepper, bay leaves, and enough water to cover the ducks. Bring to a boil and cook the ducks for about 1 hour, until tender. Remove ducks and pull the breast meat from the bones and chop them into small pieces - use only the breast meat and discard the rest of the bird or save for another use. Strain the broth and save. Set aside the chopped duck breast and broth to use later.
• Roux:
• In a large, deep, black skillet or kettle, fry the bacon. Remove the bacon with a slotted spoon, leaving the grease in the pan. To the hot bacon grease, slowly add the flour, if the mixture is of a paste consistency, add more bacon grease or oil until it's loose and easy to stir. Stirring constantly, flour-grease mixture should cook on medium heat until a dark caramel color is obtained. Add the salt and pepper and stir. As soon as the salt and pepper are stirred into the roux, add the remaining ingredients to make the gumbo.
• To the hot roux, add broth, then the onions, peppers and tomatoes. Add the seasonings. Then add sausage, duck, bacon pieces and okra. Next add the shrimp, cook until shrimp is pink. Finally, add the gumbo file and stir. Let gumbo simmer for about 1 hour. The longer it simmers, the better it gets.
• Serve over white rice with hot French bread

DUCK AND SAUSAGE GUMBO WITH BROWN AND WHITE RICE

Steps:

• 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.
• 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.
• 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.
• 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.
• Serve gumbo over rice.

DUCK AND SAUSAGE GUMBO

Steps:

• Heat a large pot over medium heat.
• Add 1/2 cup peanut oil and heat until hot.
• Season the duck pieces with salt and pepper and add to the pot.
• Cook, turning and rearranging a few times, until browned on all sides, about 5 minutes.
• Remove the ducks from the pot and set aside; discard the oil in the pot.
• Add the remaining 1/3 cup oil to the pot and heat over medium heat until hot.
• Add the sausage and cook, stirring, until browned, about 2 minutes.
• Scoop out the sausage and set it aside with the duck.
• Sprinkle the flour into the oil and sausage drippings in the pot.
• Whisk to combine.
• Cook, stirring, over very low heat for 5-7 minutes or until it makes a dark roux.
• Add the onion, bell pepper, celery, parsley, and garlic.
• Gradually stir in 1 to 2 cups of the broth to make a smooth sauce.
• Add the thyme, marjoram, and sage.
• Add the duck pieces and sausage, pouring in any of their drippings.
• Add the remaining broth.
• Bring to a boil, decrease the heat to low, and simmer for 2 hours, until the duck is fall-off-the-bone tender.
• Serve over wild rice and sprinkle with chives and hot sauce to taste.

UPPERLINE'S DUCK AND ANDOUILLE GUMBO

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.

DUCK AND SAUSAGE GUMBO

Steps:

• Prick duck skin all over with the 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.
• Pour off all but 1/4 cup fat from skillet. Add flour and cook roux over 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 dissolves.
• Simmer gumbo, uncovered, for 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 over moderate heat. Serve over rice.