Duck and Prawns Gumbo

Ingredients for Duck and Prawns Gumbo

• 1 (5 1/2- to 6-lb) Long Island duck (also called Pekin), excess fat discarded and duck cut into 6 pieces

• 1 tablespoon vegetable oil

• 120ml plain flour

• 2 medium onions, finely chopped (200g )

• 2 celery ribs, finely chopped (150g )

• 1 large red pepper, finely chopped (150g )

• 1 large green pepper, finely chopped (1 cup)

• 4 Turkish or 2 California bay leaves

• 2 teaspoons salt

• 1450ml reduced-sodium chicken broth (1450ml )

• 950ml water

• 450g medium prawns in shell (31 to 35 per lb), peeled and deveined

• 1 cup thinly sliced spring onion greens (from 2 bunches)

• 1/4 teaspoons cayenne

• Accompaniment: white rice

Pat duck dry, then prick skin of duck all over with tip of a sharp knife.

Heat oil in a wide 6-quart heavy pot over moderately high heat, then brown duck in 3 batches, skin side down, turning over once, 8 to 10 minutes per batch.

Transfer duck to a bowl and pour off and discard all but 60ml fat from pot.

Reduce heat to moderately low, then add flour to fat in pot. Cook roux, stirring constantly with a wooden spatula or spoon, until well-browned (a shade darker than peanut butter), about 20 minutes. Add onions, celery, peppers, bay leaves, and salt and cook over moderately low heat, stirring occasionally, until vegetables are crisp-tender, 6 to 10 minutes. Add broth, water, and duck with any juices accumulated in bowl and bring to a boil, then reduce heat and simmer, uncovered, until duck is tender, 1 1/4 to 1 1/2 hours.

Remove gumbo from heat, then transfer duck to a cutting board with a slotted spoon and shred meat into large pieces, discarding bones and skin. Skim fat from surface of gumbo, then return duck to gumbo. Bring to a boil, then reduce to a simmer and stir in prawns, spring onions, and cayenne. Simmer gumbo until prawns is just cooked through, about 2 minutes. Discard bay leaves. Serve gumbo over white rice.

Avvertenza

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