Duck and Sausage Gumbo
- 1 cup vegetable oil plus 2 tablespoons
- 2 5-pound domestic ducks, cut into 8 pieces
- Essence, recipe follows
- 1 cup flour
- 3 cups chopped onions
- 2 cups chopped bell peppers
- 2 cups chopped celery
- Salt and cayenne
- 2 bay leaves
- 1 pound smoked sausage, sliced into 1/4-inch slices
- 8 cups water
- 1 cup chopped green onions
- 3 cups cooked white rice
ESSENCE (EMERIL'S CREOLE SEASONING):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
In a large heavy sauce pan, over medium-high, heat 2 tablespoons of oil. Season the duck pieces with Essence. Sear the duck pieces for 2 minutes on each side. Remove from the pan and set aside. Add the remaining oil to the pan. Whisk in the flour. Cook the mixture for about 10-12 minutes for a dark roux, or until the mixture is the color of chocolate and has a nutty aroma. The roux has to be stirred continuously to prevent it from burning. Stir in the vegetables. Season with salt and cayenne. Cook the vegetables for about 8-10 minutes, or until the vegetables start to wilt. Stir in the bay leaves and smoked sausage. Slowly stir in the water and bring to a boil. Reduce to a simmer and cook for 1 1/2 to 2 hours, skimming off the fat occasionally. Stir in the green onions. Ladle the gumbo into a bowl and garnish with rice.