Duck Fat Roux & Spanish Chorizo Gumbo

Ingredients: 

1 cup of rendered duck fat

1 cup AP flour

2 cups small diced onion

1 cup small diced celery

1 cup small diced green bell pepper

5 qts duck stock

2 tb Splay Ya Mama

1 bay leaf

1 lb dried Spanish chorizo, small diced

1 duck breast

2 tb chopped parsely

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Instructions

​​Duck Fat Rice

Cook like your always cook your rice, except add 2 tb of duck fat.

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Gumbo Process

In a 12 qt gumbo pot with a heavy bottom, add 1 cup of duck far and 1 cup of AP flour, turn heat on medium low.

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Whisk until it is a nice chocolate color and then add in small, diced vegetables and cook with roux to add some flavor and color depth. 

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Add in 5 qts duck stock. Bring to a simmer and place heat on medium low.

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Add 3 tb of Slap Ya Mama seasoning and 1 bay leaf.

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Add Spanish chorizo to pot. Leave on simmer for 45 minutes, at 30 minus begin to cook your duck breast. 

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Cooking Duck Breast

Score duck breast skin side only with X's (be careful not to pierce the skin.)

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Place inside a cool pan, skin side down and then turn on the heat.

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Place a weight on top of the meat side and allow the skin to render fat completely.

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Flip the duck and let the meat side cook for about 3 minutes inside of the rendered fat.

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Remove and rest for at least minutes for juices to redistribute. Slide against the grain into thin slices.

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Inside a bowel of duck fat rice, top with gumbo and finish with duck slices. Garnish with parsley.