Simple duck and shroom Étouffée

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Simple duck and shroom Étouffée

Postby greenster » Mon Apr 14, 2008 2:42 pm

Very simple to make, Was one of my experimental foods I just got finished with.

Salt ( I used sea salt)
Garlic Cloves or powder
Creole or Cajun seasoning
Dirty Rice mix
Button mushrooms (stems removed)
Lemon juice (optional)
oregano (optional)
Lemon pepper
Two 1/8" slices of green onion, Chopped (Size you would but on a burger)
Umm Duck breasts cut in bite size pieces.
Brown gravey

I didn't use a formula, just poured stuff in soo you cant too.

Get the dirty rice going, (25min cook time)

Place Cast iron Skillet in oven at 450 for 15 mins.

Start some brown gravy (1 cup)

Put mushrooms on medium heat for 5min or until caramelized, Flip for another 5 mins. add onions (note if you flip before caramelized, they will steam (Bad) )

Bring the brown gravy to a boil.

Remove skillet, Stove top it, Put a huge fire under it, sear the duck breast 45 sec on each size

Place duck breast in the mushrooms/ onions, Pour brown gravey over top simmer for 5mins. Remove Pour shrooms, Duck EtC over rice.

Everything left should be added to likening let to simmer for the final 5 mins with the duck.

serve with red hot taters (red taters boiled in crawfish boil and creamed, with chives on top)

thats that... if you need thicker gravy, just use the roux
"Thomas Jefferson said I had a God-given right to pursue happiness. What makes me happy is to take a mallard's head smooth off at about 20 feet.

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