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CAJUNDUC
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1989-05-28
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CAJUN DUCK WITH WILD RICE
Stock:
1 duck (discard giblet)
2 gallons water
1-1/2 T. seasoning salt
3/4 T. granulated garlic
Spice Mix:
3/4 t. salt
1/2 t. paprika
1/4 t. cayenne
1/4 t. granulated garlic
1/4 t. sage
Vegetables:
2-1/2 c. chopped celery
2 c. chopped onions
1-1/2 c. chopped carrots
Cajun Roux:
1 c. oil (combine duck fat
and lard)
1 c. flour
Thickening Roux:
1/4 lb. unsalted butter
1/2 c. flour
1 T. caraway seeds
1/2 T. whole allspice
3 bay leaves
1/4 t. onion powder
1/8 t. thyme
1/8 t. white pepper
1/8 t. black pepper
1/8 t. gumbo file
1 c. chopped green peppers
1 c. chopped red peppers
Gumbo:
1/2 to 3/4 c. chicken soup
base
1/2 c. uncooked wild rice
1 c. uncooked white riceThe day before, prepare stock by bringing all ingredients to
boil and simmer for 3 hours. Strain, reserve stock, and
refrigerate overnight. Remove fat from stock and reserve for
cajun roux. Bone duck and cut meat into chunks. Combine spice
mix ingredients and set aside.
Add water to stock to make 1-3/4 gallons. Add all but 1 cup
of vegetables to stock and bring to boil. Make cajun roux by
heating ingredients until the color of peanut butter. Add
reserved vegetables and 1/2 T. of spice mix to Cajun roux. Add
Cajun roux plus remaining spice mix to boiling stock.
Add soup base and wild rice to stock and simmer 15 minutes.
Add white rice to soup and simmer 10 minutes. When rice is half
done, add thickening roux (combine first and heat until mixed)
and cook 10 minutes. Remove from heat and discard bayleaves.
Add meat and green onions to garnish. Makes 1-1/2 gallons.
Date Entered: May 28, 1989
By: Donna Endreson