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Chefs of
by Mike Lane & Chefs of Rodnreel
Recipe by Bill Healy

• 3 lbs. duck breasts
• Apple juice
• 3 Ibs. smoked andouille sausage
• 1 cup vegetable oil
• 1 cup flour
• 3 tbsp. Kitchen Bouquet™ (optional)
• 3 cups chopped yellow onion
• 3 cups chopped celery
• 1/2 chopped green bell pepper
• Salt
• Pepper
• Cayenne
• 4 tbsp. dried parsley
• 4 bay leaves
• 4 tbsp. crushed garlic
• 2 qt. duck or chicken stock

Be sure to have all ingredients chopped and ready before making roux. Smoke duck breasts for about 1 hour over mesquite wood and include apple-juice bath inside smoker to keep meat moist. Dice duck and andouille to just larger than size of pea.

For roux, combine oil and flour in heavy pot and heat over medium heat, stirring constantly with metal spoon. Be sure to scrape bottom of pot as you go. You want to continue cooking roux until color of pecan shell. This should take 10-15 minutes and you should attend to roux entire time. You can add Kitchen Bouquet™ to get dark-brown color right at end if you like. Add onion, celery, and bell pepper to stop cooking process. Continue stirring roux for a few minutes to soften vegetables.

Transfer roux to large stockpot. Add remaining ingredients and bring to boil. Lower heat to just below medium and simmer for 3 hours. You can ladle off excess oil that rises to top as gumbo cooks. After 2 hours of simmering, taste gumbo and add more salt, pepper, and/or cayenne to taste.

Serve over hot rice.


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