Shanna's Duck Sausage Brown White Rice Gumbo
Two, (5 1/2-pound) ducks, excess fat discarded and ducks cut into serving
pieces
2 lb Kielbasa, (Polish smoked sausage), cut into 1/4-inch-thick rounds)
12 cup Chicken broth
6 cup Water
1/3 cup All-purpose flour
2 x Onions, chopped
2 x Celery ribs, chopped
1 x Red bell pepper, chopped
1 x Green bell pepper, chopped
1 tsp Cayenne, or to taste
2 cup Thinly sliced scallion greens
FOR THE RICE
1 1/2 cup Long-grain brown rice
1 1/2 cup Long-grain white rice
Method :
To prepare the gumbo:
Prick duck skin all over with tip of a knife. In a heavy skillet brown kielbasa
and duck in batches over moderately high heat, transferring as browned to paper
towels to drain. Combine kielbasa and duck with broth and water in a 6-gallon
kettle and bring to a simmer.
Pour off all but 1/4 cup fat from skillet. Add flour and cook roux over
moderately low heat, stirring constantly, until a shade darker than peanut
butter, about 30 minutes. Add onions, celery, and bell peppers and cook,
stirring occasionally, until vegetables are crisp-tender. Add vegetable mixture
to kettle and stir until roux is dissolved.
Simmer gumbo, uncovered, 2 hours and let cool completely. Bone duck, discarding
skin and bones. Chill gumbo overnight. Gumbo may be made 2 days in advance and
kept covered and chilled. Discard fat on surface and reheat gumbo with cayenne,
scallions, and salt to taste over moderate heat.
To prepare the rice:
To a kettle of boiling salted water add brown rice, stirring, and boil 15
minutes. Drain rice in a large colander and rinse. Put colander over a kettle of
boiling water and steam brown rice, covered with a kitchen towel and a lid,
until fluffy and dry, about 25 minutes. Cook white rice in same manner, boiling
10 minutes and steaming 15 minutes. In a bowl toss brown and white rice
together. Rice may be made 3 days in advance and kept chilled in resealable
plastic bags. Steam rice to reheat.
Serve gumbo over rice.