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

• ١٢٠ مل دقيق عادي

• 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 ملعقتان صغيرتان من الملح

• 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

• المرافقة: أرز أبيض

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.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.