Title: Duck And Sausage Gumbo with Brown And White Rice
Categories: January 199
Yield: 1 servings

-------------------------------FOR THE GUMBO-------------------------------
Two; (5 1/2-pound) ducks,
; excess fat
; discarded and ducks
; cut into serving
; pieces
2 lb Kielbasa; (Polish smoked
; sausage), cut into
; 1/4-inch-thick
; rounds)
12 c Chicken broth
6 c Water
1/3 c All-purpose flour
2 Onions; chopped
2 Celery ribs; chopped
1 Red bell pepper; chopped
1 Green bell pepper; chopped
1 ts Cayenne; or to taste
2 c Thinly sliced scallion
-greens

--------------------------------FOR THE RICE--------------------------------
1 1/2 c Long-grain brown rice
1 1/2 c Long-grain white rice

To prepare the gumbo:

Prick duck skin all over with tip of a knife. In a heavy skillet brown
kielbasa and duck in batches over moderately high heat, transferring as
browned to paper towels to drain. Combine kielbasa and duck with broth and
water in a 6-gallon kettle and bring to a simmer.

Pour off all but 1/4 cup fat from skillet. Add flour and cook roux over
moderately low heat, stirring constantly, until a shade darker than peanut
butter, about 30 minutes. Add onions, celery, and bell peppers and cook,
stirring occasionally, until vegetables are crisp-tender. Add vegetable
mixture to kettle and stir until roux is dissolved.

Simmer gumbo, uncovered, 2 hours and let cool completely. Bone duck,
discarding skin and bones. Chill gumbo overnight. Gumbo may be made 2 days
in advance and kept covered and chilled. Discard fat on surface and reheat
gumbo with cayenne, scallions, and salt to taste over moderate heat.

To prepare the rice:

To a kettle of boiling salted water add brown rice, stirring, and boil 15
minutes. Drain rice in a large colander and rinse. Put colander over a
kettle of boiling water and steam brown rice, covered with a kitchen towel
and a lid, until fluffy and dry, about 25 minutes. Cook white rice in same
manner, boiling 10 minutes and steaming 15 minutes. In a bowl toss brown
and white rice together. Rice may be made 3 days in advance and kept
chilled in resealable plastic bags. Steam rice to reheat.

Serve gumbo over rice.

Makes about 20 cups, serving 12.

Gourmet January 1994

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