Yield: 4 servings
|1.00 large||duck - (about 5 lbs); cut serving size|
|2.00 tablespoon||vegetable oil|
|2.00 teaspoon||rustic rub; see * note|
|¾ cup||vegetable oil; plus|
|2.00 teaspoon||vegetable oil|
|2.00 cup||chopped onions|
|1.00 cup||chopped bell peppers|
|1.00 cup||chopped celery|
|2.00 cup||sliced assorted wild mushrooms|
|1 \N||(such as shiitakes; oysters, or chanteralles)|
|1.00 tablespoon||minced garlic|
|1 \N||salt; to taste|
|1 \N||cayenne pepper; to taste|
|½ teaspoon||dried thyme|
|3.00 \N||bay leaves|
|2.00 quart||chicken broth|
|2.00 cup||cooked white rice|
|2.00 tablespoon||chopped green onions|
* Note: A complete 4-pack set of Emeril's special Essence seasonings is available for $25.95 plus S & H. The set includes Rustic Rub (4.7 ozs), Bayou Blast (4 ozs), Southwest Spice (4⅕ ozs), and Vegetable Dust (5.3 ozs). Please call 1-800-863-0052 if you wish to order.
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 four in the pot. Stirring the mixture constantly for 12 to 15 minutes, making a medium-brown roux, 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 broth and water. Bring the mixture up to a boil and reduce to a simmer. Cook for 2 hours. Ladle the gumbo in a shallow bowl and garnish with the rice and green onions. Serve with crusty bread. This recipe yields 4 servings.
Recipe Source: REAL & RUSTIC with Emeril Lagasse From the TV FOOD NETWORK - (Special # RR-0002 broadcast 11-07-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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