Duck And Andouille Etouffee Recipes

Steps:

• Rinse the duck under cold running water both inside and out. Remove any excess fat at the cavity opening and at the neck. Use a sharp boning or butcher's knife to cut the back on either side of the spine. Remove the spine and reserve for stock. Cut through the breastbone of the duck to give you 2 halves. Cut the legs from each half as well as the first 2 digits of the wings. Set the legs aside, and cut the breasts in half horizontally.
• Season the duck with 2 teaspoons of Essence. Place a large Dutch oven over medium heat for 2 minutes, or until hot. Place the seasoned duck, skin side down in the pan and sear until golden brown, about 7 to 8 minutes. Turn the duck over and sear on the second side as well for an additional 7 to 8 minutes. Remove the duck from the pan and place on a platter while you make the roux.
• Add the vegetable oil to the pan as well as the flour. Using a wooden spoon, stir the roux continuously over medium heat until the color of dark chocolate, about 20 to 25 minutes. Add the onions, celery and peppers and garlic to the roux and stir, gently until the vegetables are slightly wilted, about 4 to 5 minutes. Pour the beer over the vegetables and stir to incorporate. Add the stock/water to the pan with the thyme, bay leaves, Essence, cayenne pepper and the remaining 2 teaspoons of salt. Add the sausage. Stir the pot well to ensure that the roux and the stock are well blended. Raise the heat to medium-high and bring the gumbo to a boil; then lower to a simmer. Return the seared duck pieces to the pan and cook (skimming any foam and fat that may rise to the surface), for 1 hour and 30 minutes. After an hour and a half, remove the duck pieces from the gumbo and place on a platter to cool. Once the duck is cool enough to handle, remove the skin and meat from the bones and add the meat to the gumbo. Discard the skin and bones and re-season the gumbo, if necessary.
• To serve the gumbo, ladle 1 cup into a heated soup bowl with 1/4 cup white rice. Garnish with the green onions and chopped parsley.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

Steps:

• In a heavy-duty casserole over medium-high heat, heat oil and whisk in a sprinkling of flour. Continue to sprinkle in the flour until it is all used, whisking vigorously so that mixture is smooth and does not burn. Continue to whisk until mixture is a very dark brown color but is not burned; this may take 10 minutes or more.
• Reduce heat to low and add celery, onion, garlic, red bell pepper, green bell pepper and parsley. Stir to mix well. Add black pepper, thyme, bay leaves, salt and cayenne pepper. Add stock a cup at a time, stirring well after each addition.
• Add tomato paste and sausage, raise heat to medium high and simmer uncovered for 30 minutes, stirring occasionally. Add duck meat, and stir well. Simmer until heated through, about 10 minutes. Serve, if desired, over rice or cornbread.

Steps:

• Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
• Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend.
• Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more.
• Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.
• Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend.
• Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.
• Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
• Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.

Steps:

• In a heavy-duty casserole over medium-high heat, heat oil and whisk in a sprinkling of flour. Continue to sprinkle in the flour until it is all used, whisking vigorously so that mixture is smooth and does not burn. Continue to whisk until mixture is a very dark brown color but is not burned; this may take 10 minutes or more.
• Reduce heat to low and add celery, onion, garlic, red bell pepper, green bell pepper and parsley. Stir to mix well. Add black pepper, thyme, bay leaves, salt and cayenne pepper. Add stock a cup at a time, stirring well after each addition.
• Add tomato paste and sausage, raise heat to medium high and simmer uncovered for 30 minutes, stirring occasionally. Add duck meat, and stir well. Simmer until heated through, about 10 minutes. Serve, if desired, over rice or cornbread.

Steps:

• Combine broth and water in stockpot and bring to a boil.
• Reduce heat and let it simmer while preparing duck.
• Heat oil in heavy large pot.
• Add duck a few pieces at a time and brown well.
• Drain on paper towels while browning remaining pieces.
• Add duck to stockpot.
• Pour about 3/4 cup of the hot oil into heavy medium skillet.
• Make roux by blending in the flour, stirring until a smooth paste is formed.
• Cook ,stirring constantly,until roux is dark coffee-colored brown (this can take up to 30 minutes).
• Carefully stir in some of the hot stock to thin slightly.
• Add celery, onion,and bell pepper and stir constantly until very tender, about 5 minutes;add to stockpot.
• Add sausage to same skillet and brown well; drain off as much excess fat as possible and add sausage to stockpot.
• Keep gumbo at simmering point and add remaining ingredients except hot pepper sauce,green onion and rice and blend well.
• Cover partially and continue simmering until duck is very tender, about 2 1/2 hours.
• Remove from heat and add pepper sauce;blend well.
• Taste for seasoning, adding salt if needed.
• Let stand for 5 minutes.
• Skim off fat, then stir in green onion.
• Ladle gumbo over hot rice and pass additional hot pepper sauce, if desired.

Steps:

• Prepare the roux: In a large Dutch oven, heat the oil over medium-high. (A large stockpot works, but a Dutch oven is ideally shaped for whisking a roux.) Slowly shake the flour over the oil with one hand while whisking with the other hand. Continue to whisk until the roux darkens to a glossy, dark red-brown, 15 to 20 minutes.
• Reduce the heat to medium and stir the onion, celery and bell peppers into the roux to prevent it from burning, about 3 minutes. Stir in the sausage and cook until coated, a few more minutes.
• Gradually add the stock, stirring constantly as you add the liquid. Add the thyme, oregano, bay leaves and garlic and simmer over medium-low, stirring and skimming every 20 minutes, until the flavors have melded, about 2 hours. For a thinner gumbo, add water, as desired (up to 2 cups).
• Stir in the duck meat just before serving and cook until warmed, 3 to 5 minutes. (An extended cook time would turn the meat mushy.) Add the salt and hot sauce to taste. Serve over rice or potato salad.