Food Network: Duck and Wild Mushroom Gumbo

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Duck and Wild Mushroom Gumbo
Recipe Courtesy of Emeril Lagasse

Ingredients
2 tablespoons vegetable oil
1 large duck (about 5 pounds), cut into 8 pieces
2 teaspoons Rustic Rub, recipe follows
2 teaspoons plus 3/4 cup vegetable oil
3/4 cup flour
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
2 cups sliced assorted wild mushrooms, such as shiitakes, oysters, or chanteralles
1 tablespoon minced garlic
Salt and cayenne pepper

1/2 teaspoon dried thyme
3 bay leaves
2 quarts beef stock
2 cups water
2 cups cooked white rice
2 tablespoons chopped green onions

Directions
In a large pot, heat the 2 tablespoons of vegetable
oil. Season the duck pieces with Rustic Rub. When the oil is hot, sear the duck
pieces for 2 minutes on each side. Remove the duck from the oil and set aside.
Combine the remaining oil and flour in the pot. Stirring the mixture constantly
for 12 to 15 minutes, making a medium brown roux, the color of peanut butter. Add
the onions, bell peppers, celery, and duck pieces. Reduce the heat to a simmer and

cook for 10 minutes. Add the mushrooms and garlic. Season with salt and cayenne.
Add the thyme and bay leaves. Cook the mixture, stirring often, for 5 minutes. Add
the broth and water. Bring the mixture up to a boil and reduce to a simmer. Cook
for 2 hours. Ladle the gumbo into shallow bowls and garnish with the rice and
green onions. Serve with crusty bread.

Ingredients
RUSTIC RUB:

8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder

6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Directions
Combine all ingredients and store in an air-tight
container.