Best Duck And Wild Mushroom Gumbo Recipes

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COMMANDER'S PALACE DUCK, WILD MUSHROOM AND ANDOUILLE FILé GUMBO



Commander's Palace Duck, Wild Mushroom And Andouille Filé Gumbo image

This dish was part of a Thanksgiving meal improvised in New Orleans. The recipe includes classic southern Louisiana flavors, like andouille sausage. The filé is important, as it acts as a thickening agent. It is often used as an alternative to okra in gumbos.

Provided by Molly O'Neill

Categories     appetizer

Time 2h45m

Yield 24 cups

Number Of Ingredients 19

2 teaspoons salt
2 teaspoons pepper
1 cup flour, sifted, and 1/4 cup more for dusting duck
3/4 cup vegetable oil
1 duck, about 6 pounds, quartered and skinned
5 cups diced yellow onions
5 cups diced celery
3 cups diced green or red bell peppers
6 cloves garlic, minced
1 teaspoon cayenne
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 pinch dried thyme
4 bay leaves
2 quarts veal stock
1 1/2 pounds andouille sausage or kielbasa, sliced in quarters lengthwise and cut crosswise in 1/2-inch pieces
2 pounds wild mushrooms, morels or portobellos, cut in 1/2-inch pieces
1 tablespoon file powder
Louisiana-style hot sauce

Steps:

  • Combine 1 teaspoon salt, 1 teaspoon pepper and 1/4 cup flour. Heat oil in a large, dry Dutch oven over high heat until smoking, about 5 minutes. Dust duck with flour mixture, shake off excess and sear in the oil 5 minutes until brown on all sides. Remove from pan.
  • In the same pan over medium heat, slowly add the 1 cup of sifted flour. Stir constantly, to prevent burning, until mixture is a light-brown color, about 6 to 7 minutes. (If the roux has black flecks in it, it is burned and must be remade.)
  • Remove from heat, add the onions and stir well. Lower heat to medium, return the pot to heat and add the celery, stirring for 30 seconds, then the bell peppers, and stir, scraping the sides and bottom of the pot. Add garlic, then all remaining seasoning except file powder. Slowly add the veal stock, continuing to stir.
  • Add the duck, sausage and mushrooms. Bring to a boil, stirring constantly, and simmer 2 1/2 hours. Skim off excess fat. Remove duck pieces from the pot and when cool, remove and discard bones and return duck meat to the pot. Return gumbo to boil and vigorously stir in the file powder until dissolved. Add Louisiana-style hot sauce to taste and serve over white rice.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 20 grams, Carbohydrate 9 grams, Fat 32 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 457 milligrams, Sugar 2 grams, TransFat 0 grams

DUCK AND WILD MUSHROOM GUMBO



Duck and Wild Mushroom Gumbo image

Provided by Emeril Lagasse

Categories     main-dish

Yield 3 quarts, 8 to 12 servings

Number Of Ingredients 28

4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup vegetable oil
1 (4 to 5-pound) duck, rinsed well and patted dry, excess fat removed
1 (4 to 5-pound) duck, rinsed well and patted dry, excess fat removed
1 1/2 pounds wild mushrooms (chanterelle, wood ear, shiitake, oyster), cleaned, stemmed and diced
1 1/2 cups finely chopped yellow onions
3/4 cup finely chopped celery
1 cup all-purpose flour
3/4 cup finely chopped green, red and/or yellow bell peppers
2 tablespoons minced garlic
1 (12-ounce) bottle Abita Turbo Dog, or other stout beer
6 cups chicken stock
1 teaspoon dried thyme
2 bay leaves
4 teaspoons Essence, recipe follows
1/4 teaspoon cayenne pepper
Steamed long or medium-grain white rice, accompaniment
1 cup chopped green onions, green tops only, for garnish
1/2 cup chopped parsley, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Using a sharp boning or butcher's knife, cut along either side of the backbone, remove and discard. Cut the duck in half through the breastbone. Cut the legs from each half. Remove the first 2 digits of the wings. Set the legs aside and cut the breasts in half horizontally.
  • Season the duck with 1 teaspoon of salt and the black pepper.
  • Place a large Dutch oven over medium heat until hot. Place the seasoned duck, skin-side down, in the pan and sear until golden brown, 7 to 8 minutes per side. Remove from the pan.
  • To the fat remaining in the pan, add the vegetable oil. Stir in the flour. Using a heavy wooden spoon, stir the roux constantly over medium heat until it reaches the color of dark chocolate, 20 to 25 minutes. Add the mushrooms, onions, celery, peppers and garlic and cook, stirring, until soft, 4 to 5 minutes. Add the beer and stir to incorporate. Add the stock, thyme, bay leaves, Essence, cayenne pepper and the remaining 3 teaspoons of salt. Stir well to blend. Increase the heat and bring to a boil. Lower the heat and return the seared duck pieces to the pot. Simmer, stirring occasionally, for 1 hour and 30 minutes.
  • With tongs, carefully transfer the duck pieces to a platter to cool. When cool enough to handle, remove the skin and discard. Remove the meat from the bones and return to the gumbo. Discard the bay leaves.
  • To serve, ladle into large soup bowls and top each portion with about 1/4 cup of hot rice. Garnish with the green onions and chopped parsley, and serve immediately.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

DUCK AND WILD MUSHROOM GUMBO



Duck and Wild Mushroom Gumbo image

Provided by Emeril Lagasse

Categories     Soup/Stew     Beer     Duck     Mushroom     Rice     Vegetable     Sauté     Stew     Fall     Bon Appétit

Yield Makes10 servings

Number Of Ingredients 19

1 4- to 5-pound duck, thawed if frozen, excess fat removed, backbone removed, duck quartered
3 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup vegetable oil
1 cup all purpose flour
1 1/2 pounds assorted wild mushrooms (such as chanterelle, oyster, and stemmed shiitake), cut into1-inch pieces
1 1/2 cups chopped onion
3/4 cup finely chopped celery
3/4 cup finely chopped red bell pepper
7 garlic cloves, minced
1 12-ounce bottle stout
6 cups low-salt chicken broth
4 teaspoons Emeril's Original Essence*
2 bay leaves
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
5 cups freshly cooked white rice
1/2 cup chopped green onions
1/2 cup chopped fresh parsley

Steps:

  • Heat heavy large pot over medium-high heat until hot, about 3 minutes. Sprinkle duck with 1 teaspoon salt and 1/2 teaspoon pepper. Add to pot, skin side down, and sear until golden brown, about 8 minutes per side. Using tongs, transfer duck to plate.
  • Add vegetable oil, then flour to drippings in pot; stir with wooden spoon to blend well. Reduce heat to medium and stir constantly until roux is chocolate-brown color, about 25 minutes. (If roux is still light brown after 20 minutes, increase heat to medium-high for final 5 minutes.) Add mushrooms, onion, celery, bell pepper, and garlic to roux and cook until mushrooms and vegetables are soft, stirring frequently, about 4 minutes. Add stout; stir to blend. Add chicken broth, Emeril's Original Essence, bay leaves, thyme, cayenne, and remaining 2 teaspoons salt; stir to blend well. Return duck pieces to pot. Increase heat and bring to boil. Reduce heat to medium-low; simmer uncovered until duck is tender, skimming foam from surface and stirring occasionally, about 1 1/2 hours.
  • Using tongs, transfer duck to plate; cool until easy to handle, about 20 minutes. Remove meat from bones; discard bones and skin. Cut meat into 1-inch pieces. Spoon fat off top of gumbo. Return meat to gumbo; season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.)
  • Divide cooked white rice among 10 bowls. Ladle gumbo over. Sprinkle with green onions and parsley and serve.
  • *A dried herb and spice blend available at some specialty foods stores and in the spice section of some supermarkets. A combination of 1 teaspoon salt, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1 teaspoon onion powder, 1 teaspoon paprika, and 1/2 teaspoon cayenne can be substituted

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