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Duck and Shrimp Gumbo
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Duck and Shrimp Gumbo

Instead of pairing shrimp with sausage, we’ve taken this spicy gumbo in a more sophisticated direction by adding duck meat.

1 (5½- to 6-lb) Long Island duck (also called Pekin), excess fat discarded and duck cut into 6 pieces
1 tbsp vegetable oil
½ C all-purpose flour
2 medium onions, finely chopped (2 cups)
2 celery ribs, finely chopped (1 cup)
1 large red bell pepper, finely chopped (1 cup)
1 large green bell pepper, finely chopped (1 cup)
4 Turkish or 2 California bay leaves
2 tsp salt
6 C reduced-sodium chicken broth (48 fl oz)
4 C water
1 lbs medium shrimp in shell (31 to 35 per lb), peeled and deveined
1 C thinly sliced scallion greens (from 2 bunches)
¼ tsp cayenne

Accompaniment: white rice

View full recipe on Epicurious
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