Duck and wild mushroom gumbo

Yield: 4 servings

Measure Ingredient
2 tablespoons Vegetable oil
1 large Duck (about 5 pounds), cut
\N \N Into 8 pieces
2 teaspoons Rustic Rub
2 teaspoons Plus 3/4 cup vegetable oil
¾ cup Flour
2 cups Chopped onions
1 cup Chopped bell peppers
1 cup Chopped celery
2 cups Sliced assorted wild
\N \N Mushrooms, such as shiitakes
\N \N Oysters, or
\N \N Chanteralles
1 tablespoon Minced garlic
\N \N Salt and cayenne pepper
½ teaspoon Dried thyme
3 \N Bay leaves
2 quarts Beef stock
2 cups Water
2 cups Cooked white rice
2 tablespoons Chopped green onions

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 flour 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 into shallow bowls and garnish with the rice and green onions. Serve with crusty bread.

Yield: 4 servings


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