DUcK SOUp Mystery Cache
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Difficulty:
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Size: 
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Duck Gumbo
Ingredients:
•1 (4 to 5-pound) duck
•4 teaspoons salt
•1/2 teaspoon fresh cracked black pepper
•1/4 cup vegetable oil
•1 cup all-purpose flour
•1 1/2 cups small dice onion
•3/4 cup small dice celery
•3/4 cup small dice green, red and/or yellow bell
peppers
•2 tablespoons minced garlic
•1 (12-ounce) bottle stout beer (recommended: Abita Turbo
Dog)
•6 cups dark chicken stock, or chicken stock or water
•1 teaspoon dried thyme
•2 bay leaves
•5 teaspoons Essence, recipe follows
•1/4 teaspoon cayenne pepper
•1 1/2 pounds andouille sausage (or other smoked sausage), cut
into 1/2-inch rounds
•Steamed white rice, for serving
•1 cup chopped green onions
•1/2 cup chopped parsley leaves
Directions:
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.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou
Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie
Tirsch, published by William Morrow, 1993.
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