Duck and Sausage Gumbo
Yield: Serves 5-7
4 duck or goose breasts (or two whole ducks, quartered) ¾ cup peanut or vegetable oil 1 cup Kentucky Colonel or your favorite brand of seasoned flour 2 bell peppers, seeded and diced 2 stalks celery, diced 2 medium white onions, diced 1 pound spicy smoked sausage, cut into ¾-inch-thick slices 2 cloves garlic, minced 2 quarts water 1 quart chicken stock 2 tablespoons Cajun seasoning 2 bay leaves 1 teaspoon tomato paste 2 teaspoons filé powder (available in the spice aisle) Salt and pepper DIRECTIONS
Season the fowl well with salt and pepper. Heat oil over medium-high heat. Brown the meat in batches, stirring and flipping until all sides are deep golden brown and slightly crispy. 2 Move the browned meat to a warm platter and add the seasoned flour to the oil left in the pan. Stir to coat the flour in oil. Reduce heat to medium and keep stirring. The flour will quickly go from white to toasted-almond color. Keep stirring. As the roux darkens, the texture will change, going from grainy to smooth. When the roux is slightly darker than smooth peanut butter (15-20 minutes), add the bell peppers, celery and onions. Stir to coat everything well with the browned roux. Continue cooking, stirring constantly, until the vegetables begin to soften. Return the fowl to the pot. Add the sausage and garlic. Stir well. 3 Pour in water and chicken stock. Add the Cajun seasoning, bay leaves, tomato paste and filé powder. Turn up heat and bring gumbo to a simmer. Reduce heat, cover the pot and simmer for at least two hours. 4 To serve, spoon some cooked white rice into a bowl and ladle over the gumbo. Enjoy the gumbo with a chunk of crusty French bread to sop up the juice.