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1
Heat heavy large pot over medium-high heat until hot, about 3 minutes.
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2
Sprinkle duck with 1 teaspoon salt and 1/2 teaspoon pepper.
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3
Add to pot, skin side down, and sear until golden brown, about 8 minutes per side.
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4
Using tongs, transfer duck to plate.
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5
Add vegetable oil, then flour to drippings in pot; stir with wooden spoon to blend well.
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6
Reduce heat to medium and stir constantly until roux is chocolate-brown color, about 25 minutes.
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7
(If roux is still light brown after 20 minutes, increase heat to medium-high for final 5 minutes.)
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8
Add mushrooms, onion, celery, bell pepper, and garlic to roux and cook until mushrooms and vegetables are soft, stirring frequently, about 4 minutes.
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9
Add stout; stir to blend.
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10
Add chicken broth, Emeril's Original Essence, bay leaves, thyme, cayenne, and remaining 2 teaspoons salt; stir to blend well.
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11
Return duck pieces to pot.
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12
Increase heat and bring to boil.
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13
Reduce heat to medium-low; simmer uncovered until duck is tender, skimming foam from surface and stirring occasionally, about 1 1/2 hours.
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14
Using tongs, transfer duck to plate; cool until easy to handle, about 20 minutes.
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15
Remove meat from bones; discard bones and skin.
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16
Cut meat into 1-inch pieces.
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17
Spoon fat off top of gumbo.
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18
Return meat to gumbo; season to taste with salt and pepper.
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19
(Can be made 1 day ahead.
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20
Cool slightly.
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21
Refrigerate uncovered until cold.
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22
Cover and keep refrigerated.
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23
Bring to simmer before continuing.)
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24
Divide cooked white rice among 10 bowls.
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25
Ladle gumbo over.
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26
Sprinkle with green onions and parsley and serve.
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27
*A dried herb and spice blend available at some specialty foods stores and in the spice section of some supermarkets.
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28
A combination of 1 teaspoon salt, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1 teaspoon onion powder, 1 teaspoon paprika, and 1/2 teaspoon cayenne can be substituted
