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 Recipes as an idea can be found way back into antiquity, in fact as far back into recorded history as the early Egyptians, and possibly even further than that. However, mostly, these old recipes were just very basic pictorial recipes for meal preparation. The truth of the matter is, the oldest recipe found, according to historians are some clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. As we move into Roman times around 25BC a roman called Apicius wrote some scripts describing recipes cooked by his fellow Romans. In his publication, Apicius describes how the roman meals were divided into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the ancient Romans made use of a good variety of aromatic flavours, including some that we all recognise like basil, fennel and asafoetida. During the following few centuries, the powerful and wealthy houses competed with each other to lay on the most exotic meals, and as a result the best cooks and their recipes were much in demand. Nevertheless, it was during the 1800s that formal cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collecting, trying out, and recording recipes to help cooks of their time. By the advent of the 1900s, cook books are in high demand, mostly as a result of increased literacy, people having more spare time and having more money.

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