1 4- to 5-pound duck, thawed if frozen, excess fat removed, backbone removed, duck quartered
3 teaspoons salt
1/2 teaspoon ground black pepper

1/4 cup vegetable oil
1 cup all purpose flour
1 1/2 pounds assorted wild mushrooms (such as chanterelle, oyster, and stemmed shiitake), cut into1-inch pieces
1 1/2 cups chopped onion
3/4 cup finely chopped celery
3/4 cup finely chopped red bell pepper
7 garlic cloves, minced
1 12-ounce bottle stout
6 cups low-salt chicken broth
4 teaspoons Emeril\'s Original Essence*
2 bay leaves
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper

5 cups freshly cooked white rice
1/2 cup chopped green onions
1/2 cup chopped fresh parsley
duck, wild, mushroom

1 small carrot, coarsely chopped
1 medium onion, coarsely chopped
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
4 cups hot beef stock or reconstituted beef-veal demi-glace concentrate*
1/4 cup canned tomato purée
2 large garlic cloves, coarsely chopped
1 celery rib, coarsely chopped
1/2 teaspoon whole black peppercorns
1 Turkish or 1/2 California bay leaf
espagnole, ,

3/4 cup peanut oil
1 cup all-purpose flour
1 1/2 cups chopped yellow onions
1 cup chopped green bell peppers
1 cup chopped celery
3 garlic cloves (peeled)
5 cups shrimp stock or water (or more as needed)
2 bay leaves
2 sprigs fresh thyme
1 teaspoon Tabasco pepper sauce
1 teaspoon salt
1 pound medium-size shrimp, peeled and deveined
1 pound lump crabmeat, picked over for shells and cartilage
2 dozen freshly shucked oysters with the liquor
2 tablespoons chopped fresh parsley leaves
3 tablespoons chopped green onions (green and white parts)
Filé powder
eula, mae, seafood