- 1 (4 to 5 pound) duck, boned and cut into 2-inch pieces
- Creole spice
- 6 ounces lard (that's what they have at duck camps)
- 1 cup flour
- 12 cups rough-chopped onions
- 1 cup rough-chopped celery
- 1 cup rough-chopped green bell pepper
- 2 quarts stock or water
- 3 bay leaves
- 2 tablespoons chopped garlic
- Hot pepper sauce
- Worcestershire sauce
- Essence, recipe follows
- Steamed rice, for serving
- 1 cup rough-chopped green onions, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe courtesy New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
Heat a Dutch oven over medium-high heat. Season duck pieces with Creole spice and brown on all sides, in batches, if necessary. Remove duck pieces to a plate, reduce heat to medium, add lard and melt. Stir in flour and cook, whisking, until it becomes a nutty-brown roux, about 15 minutes. Add onions, celery, bell pepper and cook, stirring often, until tender. Return duck pieces to pot along with stock, bay leaves and garlic. Bring to a boil, reduce heat to simmering, cover and cook 2 hours, occasionally skimming excess fat from top of gumbo.
When sauce is thickened and flavors are well-blended, adjust seasonings, to taste with pepper sauce, Worcestershire, Creole spice, salt and pepper. Serve with steamed rice and green onions.
Recipe Courtesy of Emeril Lagasse