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Ингредиенты
- 1 c. Vegetable oil
- 1 c. Flour
- 1 whl Duck breast, skin on
- 1 1/2 c. Minced onions
- 1 c. Minced celery
- 1 c. Minced bell peppers
- 4 c. Assorted sliced Exotic mushrooms
- 1 lb Smoked sausage, andouille or possibly kielbasa cut crosswise into 1/2" slices
- 1 1/2 tsp Salt
- 1/4 tsp Cayenne pepper
- 3 x Bay leaves
- 7 c. Dark veal, chicken or possibly duck stock
- 1 lb Crawfish tails
- 1 tsp Rustic Rub see * Note
- 2 Tbsp. Minced parsley
- 1/2 c. Minced green onions
- 1 Tbsp. File pwdr
Инструкции
- Combine the oil and flour in a large cast-iron or possibly enameled cast-iron Dutch oven, over medium heat. Stirring slowly and constantly for 20 to 25 min, make a dark brown roux, the color of chocolate.
- In a warm saute/fry pan, add in the duck breast, fat side down, render for about 4 to 5 min, or possibly till the fat is crispy. Turn the breast over and continue to cook for 3 to 4 min. Remove the duck from the pan and cold. Slice the breast into 1/4-inch slices. Add in the onions, celery, and bell peppers to the roux and continue to stir for 4 to 5 min, or possibly till wilted. Add in the mushrooms and continue to saute/fry for 2 min. Add in the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 min. Stir the stock into the roux mix till well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 2 1/2 hrs. Skim off any fat which rises to the surface. Stir in the sliced duck, crawfish and Rustic Rub. Continue to simmer for 30 min. Remove from the heat. Stir in the parsley, green onions, and file pwdr. Remove the bay leaves and serve in deep bowls.
- This recipe yields 4 servings.
