Limestone Restaurant's duck and sausage
Source of Recipe
Limestone Restaurant
Recipe Introduction
Make sure your onions, celery, green pepper and garlic are diced before you begin the roux. You'll have to add them quickly, in succession. This is much easier if they're ready beforehand.
List of Ingredients
4½-pound duck
Kosher salt and fresh pepper to taste
½ cup vegetable oil
½ cup rendered duck fat
1 cup all-purpose flour
3 medium onions, diced
10 ribs celery, diced
5 green bell peppers, diced
12 garlic cloves, peeled and minced
Cayenne pepper to taste
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried thyme
4 bay leaves
3 quarts (12 cups) cold water
2 pounds andouille or other smoked sausage, sliced into ¼-inch rounds
1 tablespoon file powder
1 tablespoon hot sauce, or to taste
1 bunch green onions, sliced thinlyRecipe
To prepare the duck: Heat oven to 425 degrees. Cut the duck into quarters, along the back and breastbones, and under the ribs. Sprinkle liberally with salt and pepper.
Arrange a wire rack inside a rimmed cookie sheet. Place duck pieces on top of rack. Roast in oven until well-browned (about 45 minutes). Save fat that has collected in the cookie sheet. Set aside.
To make roux: In a cast-iron pan, heat vegetable oil and ½ cup of the duck fat until popping over medium-high heat. Slowly stir in the flour. (I like to use a whisk.) Lower heat slightly, and continue to cook, to make a roux. If you feel confident about your roux-making skills, you can cook and stir flour on high heat for about 7 minutes. Adjust the heat as necessary to avoid scorching, going by the smell, until mixture darkens and thickens. Working with high heat saves a lot of time, but also adds risk. If you miscalculate, and black spots appear, you will have to start over.
Lower heat is safer, especially for new cooks; it will take about 30 minutes to make the roux using medium to medium-low heat.
Whichever heat option you choose, cook flour and oil together until mixture is dark brown, just about the color of milk chocolate. At this stage, mixture will thicken very quickly. Keep stirring hard. Remember that even when removed from the stove, the pan still retains enough heat to scorch the roux; continue to stir for a few minutes after removing the pan from heat.
If you are using a deep, large cast-iron pot, continue using it. But if you're using a smaller pan, scrape hot roux into a large stockpot.
To cook vegetables: Add onions to roux, and cook 1 minute, stirring. Add celery, and cook 30 seconds. Add bell peppers. Scrape bottom of pan, and cook 1 minute.
To make gumbo: Add garlic, cayenne pepper, oregano, basil, thyme, bay leaves and, if you wish, additional salt and pepper to taste. Add water a splash at a time, stirring hard to minimize lumps of roux. After the first quart has been stirred into the roux and the mixture is well-mixed, you can pour the water steadily as you continue to stir.
Add duck and sausage; bring to a boil. Reduce heat to medium-low. Maintain a slow simmer, uncovered, until water is reduced by at least half (about 3 hours, depending on heat level and pan size). Skim often to remove any excess fat from the top of the gumbo. When the meat falls off the bone, remove the skin and bones from the pot. If you wish, remove bay leaf. Adjust the gumbo to desired consistency, either reducing liquid a bit to thicken or adding water to thin.
Return gumbo to a boil. Stir in file powder. Stir vigorously to avoid clumping. Adjust salt and pepper, adding more to taste. Add hot sauce to taste. Serve with rice. Garnish each bowl with minced green onions.
Serves 12.
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