James's Duck Sausage Gumbo
2 tbl Vegetable oil plus
1 cup Vegetable oil
2 x Domestic ducks - (5 lbs ea) cut 8 pieces
1 cup Flour
3 cup Chopped onions
2 cup Chopped bell peppers
2 cup Chopped celery
Salt to taste
Cayenne pepper to taste
2 x Bay leaves
1 lb Smoked sausage sliced 1/4" slices
8 cup Water
1 cup Chopped green onions
3 cup Cooked white rice
Method :
In a large heavy sauce pan, over medium-high, heat 2 tablespoons of oil. Season
the duck pieces with Emeril"s Essence. Sear the duck pieces for 2 minutes
on each side. Remove from the pan and set aside.
Add the remaining oil to the pan. Whisk in the flour. Cook the mixture for about
10 to 12 minutes for a dark roux, or until the mixture is the color of chocolate
and has a nutty aroma. The roux has to be stirred continuously to prevent it
from burning. Stir in the vegetables. Season with salt and cayenne. Cook the
vegetables for about 8 to 10 minutes, or until the vegetables start to wilt.
Stir in the bay leaves and smoked sausage. Slowly stir in the water and bring to
a boil. Reduce to a simmer and cook for 1 1/2 to 2 hours, skimming off the fat
occasionally. Stir in the green onions. Ladle the gumbo into a bowl and garnish
with rice.
This recipe yields 6 to 8 servings.