duck and sausage gumbo with brown and white rice

Categories
January 199
Yield
1 servings
MeasureIngredient
  Two; (5 1/2-pound) ducks,
  ; excess fat
  ; discarded and ducks
  ; cut into serving
  ; pieces
2 pounds Kielbasa; (Polish smoked
  ; sausage), cut into
  ; 1/4-inch-thick
  ; rounds)
12 cups Chicken broth
6 cups Water
⅓ cup All-purpose flour
Onions; chopped
Celery ribs; chopped
Red bell pepper; chopped
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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