​Les Kincaid's



Side Dishes

Enjoy This Recipe Courtesy of Chef Les Kincaid 

Duck & Wild Mushroom Gumbo

​​2 tablespoons canola oil
1 large duck (about 5 pounds), cut into 8 pieces
2 teaspoons Creole Rub, (recipe follows)
3/4 cup canola oil plus 2 teaspoons
3/4 cup all-purpose flour
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
2 cups sliced assorted wild mushrooms, such as shiitakes, oysters, or chanterelles
1 tablespoon minced garlic
Salt and cayenne pepper
1/2 teaspoon dried thyme
3 whole bay leaves
2 quarts beef stock
2 cups water
2 cups cooked white rice
2 tablespoons chopped green onions

In a large pot, heat the 2 tablespoons of canola oil. Season the duck pieces with Creole 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. Continue to cook, stirring the mixture constantly for 12 to 15 minutes, until a medium brown roux is formed; the roux should be 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 stock and water. Bring the mixture up to a boil and reduce to a simmer.  Cook for 2 hours, skimming any fat that may rise to the surface. Taste and adjust the seasoning if necessary. Serve the gumbo in shallow bowls and garnish with the rice and green onions. Serve with crusty bread.

Creole Rub:

8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons granulated garlic 
3 tablespoons granulated onion 
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Combine all ingredients and store in an air-tight container.

Yield:  4 servings