Mississippi Duck Stew
1 cup flour, divided
1 teaspoon garlic salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
4 raw wild or domestic duck breasts, sliced
¾ cup peanut oil
1 large onion, chopped
1 cup chopped celery
1 (16-ounce) package frozen chopped okra, thawed
1 bell pepper, seeded and chopped
6 cups chicken stock
1 bay leaf
2 cups cooked rice
For garnish: chopped green onion
In a bowl, combine ½ cup flour, garlic salt, black pepper, and cayenne pepper. Dredge duck slices in flour mixture, shaking off excess. Heat peanut oil to 350 degrees in a large Dutch oven. Brown duck pieces in oil and drain on a paper-towel-lined plate. Set meat aside. Increase heat until oil is almost to smoking point. Add ½ cup flour, whisking constantly until roux is very dark brown. Lower heat, if needed, to keep from burning. When desired color is reached, add chopped vegetables and okra, stirring constantly with a wooden spoon until vegetables are tender. Pour in hot chicken stock, stirring constantly until well combined. Then add bay leaf and browned duck, and reduce heat to a low simmer, stirring occasionally. Cook for 30 minutes or until stew has thickened and duck meat is tender. Check seasonings, adding more salt and pepper as needed. When ready to serve, add ¼ cup rice to each bowl and pour stew over top. Garnish with chopped green onion if desired.
Yield: 8 servings
