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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Slow-cooked dishes like this are deliciously spicy, and meaty. Stew may be the best way to cook wild fowl. They're never going to get tender otherwise. Ingredients:
1 cup vegetable oil |
1 cup flour |
1 whole goose or duck breast, skin on |
1 1/2 cups chopped onions |
1 cup chopped celery |
1 cup chopped bell peppers |
4 cups assorted sliced exotic mushrooms |
1 pound smoked sausage, such as andouille or kiebasa, cut crosswise into 1/2-inch slices |
1 1/2 teaspoons salt |
1/4 teaspoon cayenne |
3 bay leaves |
7 cups dark veal, chicken or duck stock |
1 pound crawfish tails |
1 teaspoon rub, recipe follows |
2 tablespoons chopped parsley |
1/2 cup chopped green onions |
1 tablespoon file powder |
rub |
8 tablespoons paprika |
3 tablespoons cayenne |
5 tablespoons freshly ground black pepper |
6 tablespoons garlic powder |
3 tablespoons onion powder |
6 tablespoons salt |
2 1/2 tablespoons dried oregano |
2 1/2 tablespoons dried thyme |
combine all ingredients and store in an air-tight container. |
Directions:
1. Combine the oil and flour in a large cast-iron or enameled cast-iron 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 goose breast, fat side down, render for about 4 to 5 minutes, or until the fat is crispy.
2. Turn the breast over and continue to cook for 3 to 4 minutes.
3. Remove the goose from the pan and cool. Slice the breast into 1/4-inch slices. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
4. Add the mushrooms and continue to saute for 2 minutes.
5. 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.
6. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 2 1/2 hours. Skim off any fat that rises to the surface. Stir in the sliced goose, crawfish and Rub.
7. Continue to simmer for 30 minutes. Remove from the heat. Stir in the parsley, green onions, and file powder.
8. Remove the bay leaves and serve in deep bowls.
9. Whisk in 1 cup of the hot gumbo liquid into the cold roux. Whisk this mixture into the gumbo and bring to a simmer, stirring often.
10. Simmer the gumbo over low heat for 15 minutes, stirring occasionally. Return the goose meat to the gumbo and bring to a simmer.
11. Add the scallions and parsley, season with salt and black pepper and serve.
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