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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shank Warren
[email protected]I love this gumbo! It's always a hit at parties, and it's so easy to make. I usually use chicken instead of duck, but it's still delicious either way.
Mirbian Sadaj
[email protected]This gumbo was delicious! The duck was tender and flavorful, and the sauce was rich and savory. The wild mushrooms and andouille sausage added a nice touch of complexity. I would definitely recommend this recipe to anyone who loves gumbo.
usuf ali
[email protected]This gumbo was just okay. It wasn't bad, but it wasn't anything special either. The duck was a bit dry, and the sauce was a bit too salty. I wouldn't make this recipe again.
AHMAD ESHAN
[email protected]I wasn't a fan of this gumbo. The duck was tough and the sauce was bland. I also didn't like the texture of the okra. I wouldn't recommend this recipe.
Mohamed Abahssain
[email protected]This gumbo was a bit too spicy for my taste, but it was still very good. The duck was cooked perfectly, and the sauce was flavorful. I would recommend this recipe to anyone who likes spicy food.
Subro Barai
[email protected]I love this gumbo! It's always a hit at parties, and it's so easy to make. I usually use chicken instead of duck, but it's still delicious either way.
Smira Bathurst
[email protected]This gumbo was amazing! The duck was so tender and flavorful, and the sauce was rich and savory. The wild mushrooms and andouille sausage added a nice touch of complexity. I would definitely recommend this recipe to anyone who loves gumbo.
Christopher Myburgh
[email protected]The gumbo was easy to make and turned out great! I used chicken instead of duck, and it was still delicious. The flavors were well-balanced, and the gumbo was nice and thick. I will definitely be making this again.
Kelly Chetty
[email protected]This gumbo was a hit with my family! The duck was tender and flavorful, and the andouille sausage added a nice spicy kick. The wild mushrooms gave the gumbo a rich, earthy flavor, and the okra added a nice slimy texture. Overall, this was a delicious