|Two; (5 1/2-pound) ducks,|
|; excess fat|
|; discarded and ducks|
|; cut into serving|
|2 pounds||Kielbasa; (Polish smoked|
|; sausage), cut into|
|12 cups||Chicken broth|
|⅓ cup||All-purpose flour|
|2||Celery ribs; chopped|
|1||Red bell pepper; chopped|
|1||Green bell pepper; chopped|
|1 teaspoon||Cayenne; or to taste|
|2 cups||Thinly sliced scallion greens|
|1½ cup||Long-grain brown rice|
|1½ cup||Long-grain white rice|
FOR THE GUMBO
FOR THE RICE
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 ¼ 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.
Makes about 20 cups, serving 12.
Gourmet January 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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