Cajun Duck With Wild Rice Recipe

2 water, gallons
3/4 tbsp garlic, granulated
3/4 tsp salt
1/4 tsp cayenne
1/4 tsp sage
1/2 tbsp allspice, whole
1/4 tsp onion powder
1/8 tsp pepper, white
1/8 tsp gumbo file
2 1/2 cup celery, chopped
1 1/2 cup carrots, chopped
1 cup red peppers, chopped

OIL THICKENING ROUX

1/2 cup flour
3/4 cup chicken soup base
1 cup rice, white, uncooked
1 duck

SEASONING SALT SPICE MIX

1/2 tsp paprika
1/4 tsp garlic, granulated
1 tbsp caraway seeds
3 bay leaves
1/8 tsp thyme

PEPPER, BLACK VEGETABLES

2 cup onion, chopped

GREEN PEPPERS, CHOPPED CAJU

1 cup flour

BUTTER, UNSALTED GUMBO

1/2 cup rice, wild, uncooked


Directions

* combine duck fat and lard
Discard giblets from duck. The day before, prepare stock by bringing
all ingredients to boil and simmer for 3 hours. Strain, reserve
stock, and refrigerate overnight. Remove fat from stock and reserve
for cajun roux. Bone duck and cut meat into chunks. Combine spice mix
ingredients and set aside.
Add water to stock to make 1-3/4 gallons. Add all but 1 cup of
vegetables to stock and bring to boil. Make cajun roux by heating
ingredients until the color of peanut butter. Add reserved vegetables
and 1/2 T. of spice mix to Cajun roux. Add Cajun roux plus remaining
spice mix to boiling stock.
Add soup base and wild rice to stock and simmer 15 minutes. Add white
rice to soup and simmer 10 minutes. When rice is half done, add
thickening roux (combine first and heat until mixed) and cook 10
minutes. Remove from heat and discard bayleaves. Add meat and green
onions to garnish. Makes 1-1/2 gallons.

Servings: 1 servings

Categories: Cajun; Duck; Meat; Poultry; Rice

The History of Recipes Written recipes as a concept can be observed far back into distant history, in truth as far into history as early Egypt, and potentially, even further back. In practice though, in the main part, these early recipes were just primitive hieroglyphic recipes for food preparation. Interestingly, the oldest recipe discovered, according to food historians are a few clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. During Roman times around 25BC a roman called Apicius created some scripts describing recipes enjoyed by wealthy roman citizens. In his publication, Apicius describes how the meals of wealthy Romans were separated into starters, main course and afters, something we still use today. Aspicius also informs us how the cooks of his times made use of many aromatic flavors, including a few that will be familiar to modern chefs like thyme, rue and asafoetida. As our culinary historical trip moves on a few more years we find two interesting books which date from the fourteenth century : a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, they are not about the spicy food that is familiar to us all today, but instead recipes for the types of food on the menus of the rich people of that time. In the fifteenth century, people returning from the crusades brought back many spices and herbs from the holy land, including spices like parsley, basil and rosemary. The introduction of these new tastes was responsible for a torrent in manuscripts on cookery, most of which are kept safe in private libraries. During the succeeding few hundred years, the powerful and rich competed with each other to serve up the most exotic banquets, and consequentially the best chefs and their collection of recipes could command a high salary. Notwithstanding that, it was during the nineteenth century that cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and publishing recipes that were common in the better off homes of the day. By the arrival of the 1900s, cookbooks are in high demand, mostly due to better eduction, people having increased spare time and having more money to spend. Like it or not, the introduction of television gave us cooking programs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now.

[TOP]

We hope you enjoy this Cajun Duck With Wild Rice recipe.

Recipes Ideas

Home

This Page:
Cajun Duck With Wild Rice recipe

Cajun Duck With Wild Rice Recipe, one of many tasty recipes brought to you by Recipes Ideas

--::|::--