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