Duck and Wild Mushroom Gumbo Recipe

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Ingredients

Count

Nutrition

2268

Calories

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Ingredients:

Serving

1 4- to 5-lb duck, thawed if frozen , excess fat removed
3 tsp salt
1/2 tsp ground black pepper
1/4 cup vegetable oil
1 cup all purpose flour
1 1/2 lb 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- oz bottle stout
6 cups low-salt chicken broth
4 tsp emeril's original essence
2 bay leaves
1 tsp dried thyme
1/4 tsp cayenne pepper
5 cups freshly cooked white rice
1/2 cup chopped green onions
1/2 cup chopped fresh parsley

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2268.24 Kcal (9497 kJ)
Calories from fat	2107.77 Kcal
		% Daily Value*
Total Fat	234.2g	360%
Cholesterol	228.55mg	76%
Sodium	1276.31mg	53%
Potassium	361.93mg	8%
Total Carbs	39.73g	13%
Sugars	3.24g	13%
Dietary Fiber	2.15g	9%
Protein	7.46g	15%
Vitamin C	22.7mg	38%
Vitamin A	0.4mg	12%
Iron	8mg	45%
Calcium	34mg	3%

Amount Per 100 g
Calories	356.77 Kcal (1494 kJ)
Calories from fat	331.53 Kcal
		% Daily Value*
Total Fat	36.84g	360%
Cholesterol	35.95mg	76%
Sodium	200.75mg	53%
Potassium	56.93mg	8%
Total Carbs	6.25g	13%
Sugars	0.51g	13%
Dietary Fiber	0.34g	9%
Protein	1.17g	15%
Vitamin C	3.6mg	38%
Vitamin A	0.1mg	12%
Iron	1.3mg	45%
Calcium	5.3mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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