Smoked Goose and Foie Gras Gumbo

Name: Smoked Goose and Foie Gras Gumbo
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 1 cup rendered goose fat; 1 cup flour; 5 cloves garlic, minced; 3 stalks celery, minced; 1 green bell pepper, minced; 1 large yellow onion, minced; 1 lb. white button mushrooms, minced; 2 tsp. kosher salt, plus more to taste; 1 tsp. Creole seasoning; 1 ⁄ 2 tsp. freshly ground black pepper; 2 bay leaves; 10 cups chicken stock; 12 oz. smoked goose , roughly chopped; 1 lb. chanterelle, porcini, or oyster mushrooms, cut into 1" pieces; 1 tsp. hot sauce; 1 tsp. Worcestershire sauce; 1 ⁄ 2 tsp. minced thyme; 3 oz. foie gras, puréed; Sliced scallions, for garnish; Cooked white rice, for serving

Serves
serves 6-8

INGALLS PHOTOGRAPHY

Opened in 1880, the iconic New Orleans restaurant Commander's Palace is known for its refined versions of classic Creole dishes, such as pecan-crusted Gulf fish served with sweet corn, Gulf crab, and spiced pecans, quail lacquered with chicory-style coffee, and this elegant gumbo from chef Tory McPhail, made with rich, smoky goose meat, foie gras, and a variety of mushrooms.

Ingredients

1 cup rendered goose fat
1 cup flour
5 cloves garlic, minced
3 stalks celery, minced
1 green bell pepper, minced
1 large yellow onion, minced
1 lb. white button mushrooms, minced
2 tsp. kosher salt, plus more to taste
1 tsp. Creole seasoning
¹⁄₂ tsp. freshly ground black pepper
2 bay leaves
10 cups chicken stock
12 oz. smoked goose, roughly chopped
1 lb. chanterelle, porcini, or oyster mushrooms, cut into 1" pieces
1 tsp. hot sauce
1 tsp. Worcestershire sauce
¹⁄₂ tsp. minced thyme
3 oz. foie gras, puréed
Sliced scallions, for garnish
Cooked white rice, for serving

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Instructions

Step 1

Melt goose fat in an 8-qt. Dutch oven over high. Sprinkle in flour; whisk until smooth. Reduce heat to medium-low; cook, whisking constantly, until roux is the color of peanut butter, 25–30 minutes. Add garlic, celery, bell pepper, and onion; cook until soft, 10–12 minutes. Add button mushrooms, salt, Creole seasoning, black pepper, and bay leaves; cook 2 minutes. Whisk in stock; boil. Reduce heat to medium; cook, skimming fat as needed, until thickened, about 1 hour. Add smoked goose, chanterelles, hot and Worcestershire sauces, thyme, and salt; cook until goose is warmed through and mushrooms are tender, 12–15 minutes. Ladle into bowls; garnish with puréed foie gras and scallions. Serve with rice.

Melt goose fat in an 8-qt. Dutch oven over high. Sprinkle in flour; whisk until smooth. Reduce heat to medium-low; cook, whisking constantly, until roux is the color of peanut butter, 25–30 minutes. Add garlic, celery, bell pepper, and onion; cook until soft, 10–12 minutes. Add button mushrooms, salt, Creole seasoning, black pepper, and bay leaves; cook 2 minutes. Whisk in stock; boil. Reduce heat to medium; cook, skimming fat as needed, until thickened, about 1 hour. Add smoked goose, chanterelles, hot and Worcestershire sauces, thyme, and salt; cook until goose is warmed through and mushrooms are tender, 12–15 minutes. Ladle into bowls; garnish with puréed foie gras and scallions. Serve with rice.