EMERIL LIVE SHOW #EMlA36 In a large pot, heat the 2 tablespoons of vegetable oil. Season the duck pieces with Rustic Rub. When the oil is hot, sear the duck pieces for 2 minutes on each side. Remove the duck from the oil and set aside. Combine the remaining oil and flour in the pot. Stirring the mixture constantly for 12 to 15 minutes, making a medium brown roux, the color of peanut butter. Add the onions, bell peppers, celery, and duck pieces. Reduce the heat to a simmer and cook for 10 minutes. Add the mushrooms and garlic. Season with salt and cayenne. Add the thyme and bay leaves. Cook the mixture, stirring often, for 5 minutes. Add the broth and water. Bring the mixture up to a boil and reduce to a simmer. Cook for 2 hours. Ladle the gumbo into shallow bowls and garnish with the rice and green onions. Serve with crusty bread. Yield: 4 servings Posted to recipelu-digest by molony
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|Serving Size: 1 Serving (9207g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 258 (10%)|
|Amt Per Serving||% DV|
|Total Fat 28.7g||38 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 15.4g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 0mg||0 %|
|Sodium 15440.9mg||532 %|
|Potassium 15605mg||411 %|
|Total Carbohydrate 378.5g||111 %|
|Dietary Fiber 17.8g||71 %|
|Sugars, other 360.7g|
|Protein 182.2g||260 %|
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Calories per serving: 2460
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