Smoked Goose and Foie Gras Gumbo

Smoked Goose and Foie Gras Gumbo

Smoked Goose and Foie Gras Gumbo

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.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.

Smoked Goose and Foie Gras Gumbo
Chef Tory McPhail ladles up this sophisticated smoked goose and foie gras gumbo at Commander's Palace in New Orleans.
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
  • 12 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
  • 12 tsp. minced thyme
  • 3 oz. foie gras, puréed
  • Sliced scallions, for garnish
  • Cooked white rice, for serving

Instructions

  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.