Recipe - Duck Duck Goose-Rustic Style Country Gumbo

1 cup Vegetable oil
1 cup Flour
1 Whole Duck breast; skin on
1 One half cup Chopped onions
1 cup Chopped celery
1 cup Chopped bell peppers
4 cup Assorted cut or sliced up Exotic
mushrooms
1 pound Smoked sausage; andouille or
kielbasa, cut crosswise
into 1/2" slices
1 One half teaspoon Salt
One fourth teaspoon Cayenne pepper
3 Bay leaves
7 cup Dark veal; chicken or duck
stock
1 pound Crawfish tails
1 teaspoon Rustic Rub; see * Note
2 tablespoon Chopped parsley
One half cup Chopped green onions
1 tablespoon File powder

* Note: See the "Rustic Rub {Emeril's Rustic Seasoning}" recipe which is
included in this collection.

Combine the oil and flour in a large castiron or enameled castiron Dutch
oven, over medium heat. Stirring slowly and constantly for 20 to 25
minutes, make a dark brown roux, the color of chocolate.

In a hot saute pan, add the duck breast, fat side down, render for about 4
to 5 minutes, or until the fat is crispy. Turn the breast over and continue
to cook for 3 to 4 minutes. Remove the duck from the pan and cool. Slice
the breast into 1/4inch slices. Add the onions, celery, and bell peppers
to the roux and continue to stir for 4 to 5 minutes, or until wilted. Add
the mushrooms and continue to saute for 2 minutes. Add the sausage, salt,
cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Stir the
stock into the roux mixture until well combined. Bring to a boil, then
reduce heat to mediumlow. Cook, uncovered, stirring occasionally, for 2
One half hours. Skim off any fat that rises to the surface. Stir in the cut or sliced up
duck, crawfish and Rustic Rub. Continue to simmer for 30 minutes. Remove
from the heat. Stir in the parsley, green onions, and file powder. Remove
the bay leaves and serve in deep bowls.

Recipe Source: EMERIL LIVE with Emeril Lagasse adapted from his LOUISIANA
REAL AND RUSTIC (c) ???? William Morrow Publishing From the TV FOOD
NETWORK (Show # EM1A76 broadcast 12011997) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

12051997

NOTES : Joe's Note: Please, OH PLEASE, don't blame me for these recipe
titles g.

Recipe by: Emeril Lagasse