BLAKE\u2019S DUCK, GREEN ONION AND CHICKEN SAUSAGE GUMBO
\nServes 10-12<\/p>\n
Blake LeMaire comes from the Acadian prairie, so he favors a\nlighter, brothier gumbo over our thicker and richer New Orleans-style\ngumbo. This recipe is designed for a mallard or a black duck, but any\nduck, or a goose for that matter, will work well, too.<\/p>\n
1 cup canola oil
\n1 cup flour
\n3 large onions, diced
\n1 large duck, cut into 12 pieces
\n2 tablespoons Creole spices (1 tablespoon each of paprika, coarse sea\nsalt, freshly ground pepper, garlic powder and onion powder, 2\ntablespoons celery salt, 2 teaspoons cayenne pepper and 1\/2 teaspoon\nground allspice)
\n2 pounds spicy chicken sausage links, sliced into \u00bd inch-thick rounds
\n2 green bell peppers, seeded and diced
\n2 cloves garlic, minced
\n6 to 8 green onions, chopped
\n4 quarts chicken stock
\n2 bay leaves
\n1 pound smoked pork sausage links, chopped
\n1 tablespoon Worcestershire sauce
\nSalt
\nFreshly ground black pepper
\nTabasco sauce<\/p>\n
1. Make a roux by heating the oil in a large cast-iron or\nheavy-bottomed pot over high heat. Whisk the flour into the hot oil. It\nwill immediately begin to sizzle. Reduce the heat to moderate and\ncontinue whisking until the roux takes on a nice brown color, about 15\nminutes. Add the onions, stirring them into the roux with a wooden\nspoon. Reduce the heat to medium-low and continue stirring until the\nroux is a light brown color, about 10 minutes.
\n2. Season the duck with Creole spices. Add the duck to the pot,\nincrease heat to moderate, and cook, turning the pieces until browned,\nabout 10 minutes.
\n3. Add the chicken sausage and stir for a minute, then add the bell\npeppers and garlic. Increase the heat to moderate and cook, stirring,\nfor about 3 minutes. Add the green onions, chicken stock, and bay\nleaves. Bring the gumbo to a boil, stirring occasionally. Reduce the\nheat to medium-low and simmer for 45 minutes. Stir occasionally and\nskim off the fat from the surface of the gumbo every so often.
\n4. Add the smoked pork sausage to the pot, then the Worcestershire.\nSeason with salt, pepper and Tabasco. Simmer for another 45 minutes,\ncontinuing to skim the fat off the gumbo. Serve in bowls over rice. <\/p>\n