Smoked Goose And Foie Gras Gumbo

• 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, pureed

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 pureed foie gras

flour, garlic, stalks celery, green bell pepper, yellow onion, white button mushrooms, kosher salt, creole seasoning, freshly ground black pepper, bay leaves, chicken, goose, chanterelle, hot sauce, worcestershire sauce, thyme, foie gras

Taken from www.epicurious.com/recipes/member/views/smoked-goose-and-foie-gras-gumbo-52962721 (may not work)