Recipe - Duck And Wild Mushroom Gumbo

2 tablespoon Vegetable oil
1 lg Duck; (about 5 pounds), cut
into 8 pieces
2 teaspoon Rustic Rub
2 teaspoon Plus Three fourths cup vegetable oil
Three fourths cup Flour
2 cup Chopped onions
1 cup Chopped bell peppers
1 cup Chopped celery
2 cup Sliced assorted wild
mushrooms; such as
shiitakes, oysters, or
chanteralles
1 tablespoon Minced garlic
Salt and cayenne pepper
One half teaspoon Dried thyme
3 Bay leaves
2 qt Beef stock
2 cup Water
2 cup Cooked white rice
2 tablespoon Chopped green onions

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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
Posted to recipeludigest by molony molony@scsn.net on Feb 19, 1998