Smoked Goose and Foie Gras Gumbo | Saveur

Name: Smoked Goose and Foie Gras Gumbo | Saveur
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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Chef Tory McPhail ladles up this sophisticated smoked goose and foie gras gumbo at Commander's Palace in New Orleans.

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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. <a href="https://www.saveur.com/content/gumbo-tools-and-ingredients/">Creole seasoning</a>
1⁄2 tsp. freshly ground black pepper
2 bay leaves
10 cups chicken stock
12 oz. <a href="https://www.saveur.com/content/gumbo-tools-and-ingredients/">smoked goose</a>, 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