Prepare Smoked Paprika Aioli: Combine all Aioli ingredients in a small bowl and whisk until smooth. Refrigerate until ready to use.
Heat Duck fat in a large skillet or wok over medium-high heat. Add Yellow onion, Red bell pepper, and Celery and cook until softened, about 7-10 minutes.
Add Garlic and Okra and cook for another 3 minutes.
To make the Gumbo Base, whisk together Flour and 1/2 cup Duck stock in a small bowl until smooth. Gradually whisk this roux into the skillet with the vegetables. Cook for 5-7 minutes, stirring constantly, until a deep brown color is achieved.
Slowly pour in the remaining Duck stock, stirring constantly to prevent lumps. Bring to a simmer.
Add Creole seasoning and File powder to the sauce. Simmer for 15 minutes, stirring occasionally.
Add shredded Duck confit and Rice to the skillet. Stir well to combine.
Stir in Soy sauce. Cook for another 5-7 minutes, stirring frequently, until heated through and rice is slightly crispy.
Serve hot, garnished with Green onions and a dollop of Smoked Paprika Aioli.
1/4 cup30 gGreen onions-thinly sliced, for garnish
Equipment
Large skillet or wok
Small bowl
Whisk
Instructions
Prepare Smoked Paprika Aioli: Combine all Aioli ingredients in a small bowl and whisk until smooth. Refrigerate until ready to use.
Heat Duck fat in a large skillet or wok over medium-high heat. Add Yellow onion, Red bell pepper, and Celery and cook until softened, about 7-10 minutes.
Add Garlic and Okra and cook for another 3 minutes.
To make the Gumbo Base, whisk together Flour and 1/2 cup Duck stock in a small bowl until smooth. Gradually whisk this roux into the skillet with the vegetables. Cook for 5-7 minutes, stirring constantly, until a deep brown color is achieved.
Slowly pour in the remaining Duck stock, stirring constantly to prevent lumps. Bring to a simmer.
Add Creole seasoning and File powder to the sauce. Simmer for 15 minutes, stirring occasionally.
Add shredded Duck confit and Rice to the skillet. Stir well to combine.
Stir in Soy sauce. Cook for another 5-7 minutes, stirring frequently, until heated through and rice is slightly crispy.
Serve hot, garnished with Green onions and a dollop of Smoked Paprika Aioli.
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