Advertisement
Ingredients
¼ teaspoon cayenne
¾ teaspoon ground black pepper
2 ½ teaspoons paprika
1 teaspoon kosher salt
1 5-pound duck
1 medium Spanish onion, in ½-inch dice
1 carrot, in ½-inch dice
3 celery stalks, in ½-inch dice
½ cup flour
½ cup canola oil
2 quarts chicken broth
1 large red bell pepper, in ¼-inch dice
1 large green bell pepper, in medium dice
3 cloves garlic, minced
1 small carrot, chopped fine
1 bunch chopped scallions
1 tablespoon chopped parsley
Juice of ½ lemon
¼ teaspoon ground allspice
1 teaspoon dried oregano
1 teaspoon dried thyme
3 bay leaves
4 tablespoons tomato paste
3 cups okra, sliced
Nutritional analysis per serving (6 to 8 servings)
27 grams carbs; 223 milligrams cholesterol; 1434 calories; 63 grams monosaturated fat; 19 grams polyunsaturated fat; 39 grams saturated fat; 128 grams fat; 4 grams fiber; 850 milligrams sodium; 42 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 400 degrees. Combine cayenne, ½ teaspoon pepper, ½ teaspoon paprika and salt, and sprinkle liberally over duck. Arrange dice of onion, carrot and 1 stalk celery in a roasting pan. Place duck on a rack in pan. Roast 1 ½ hours.
- Step 2
Whisk flour and oil together in a heavy- bottomed pot, and simmer over low to moderate heat, whisking constantly, until mixture turns chocolate brown, about 45 minutes. Set aside.
- Step 3
Remove duck meat from bones, and reserve. Place carcass and bones in a 6-quart stockpot. Pour off all but 2 tablespoons fat from roasting pan. Add broth and 1 quart water to pot, and simmer 1 hour.
- Step 4
Heat 1 tablespoon duck fat in a large skillet over medium heat. Add peppers, remaining celery, garlic, carrot, scallions, parsley, lemon juice, remaining paprika, allspice, remaining pepper, oregano, thyme and bay leaves. Saute until soft, about 8 minutes. Stir in tomato paste.
- Step 5
Strain stock into a large pot, and add water to make 12 cups liquid. Bring to a boil, and vigorously whisk in roux a spoonful at a time until liquid thickens. Add vegetable mixture. Simmer 30 minutes.
- Step 6
Wipe the large skillet, and heat remaining duck fat over low heat. Fry okra gently for 15 to 20 minutes, turning often to avoid scorching. Add to pot with duck meat, and simmer 20 minutes. Serve over rice.
Private Notes
Comments
Roast 75 minutes is sufficient
Actually not. The longer it roasts, the more fat melts off the bird into the pan.
I couldn't find okra in my market - nowhere! Forget frozen okra, becomes another animal.
Made without and very delicious but not the same. Did make serious roux, adding hot liquid to roux.
Looking forward to gumbo WITH okra later in summer.
You can use file gumbo powder instead of okra. Its a different flavor, but many people (including me) prefer it.
This was amazing--used the post-Thanksgiving version with turkey stock and slices of andouille sausage. Also, I added the hot broth to the roux, not the other way around. Made more sense to me. Let simmer for way longer, about 2 hours.