Cajun duck with wild rice
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Cajun duck with wild rice
  Cajun    Duck    Rice    Poultry  
Last updated 6/12/2012 12:42:29 AM. Recipe ID 1496. Report a problem with this recipe.
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      Title: Cajun duck with wild rice
 Categories: Cajun, Poultry, Main dish
      Yield: 1 Servings
 
           -----------stock------------
      2    Water, gallons
    3/4 tb Garlic, granulated
    3/4 ts Salt
    1/4 ts Cayenne
    1/4 ts Sage
    1/2 tb Allspice, whole
    1/4 ts Onion powder
    1/8 ts Pepper, white
    1/8 ts Gumbo file
  2 1/2 c  Celery, chopped
  1 1/2 c  Carrots, chopped
      1 c  Red peppers, chopped
      1 c  Oil *
           -------thickening roux------
    1/2 c  Flour
    3/4 c  Chicken soup base
      1 c  Rice, white, uncooked
      1    Duck
  1 1/2 tb Seasoning salt
           ---------spice mix----------
    1/2 ts Paprika
    1/4 ts Garlic, granulated
      1 tb Caraway seeds
      3    Bay leaves
    1/8 ts Thyme
    1/8 ts Pepper, black
           ---------vegetables---------
      2 c  Onion, chopped
      1 c  Green peppers, chopped
           ---------cajun roux---------
      1 c  Flour
    1/4 lb Butter, unsalted
           -----------gumbo------------
    1/2 c  Rice, wild, uncooked
 
  * combine duck fat and lard
  Discard giblets from duck. The 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.
 




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Recipe ID 1496 (Apr 03, 2005)

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