Duck and Shrimp Gumbo

yield: Makes 6 to 8 (main-course) servings

active time: 1 1/4 hr

total time: 2 3/4 hr

Instead of pairing shrimp with sausage, we've taken this spicy gumbo in a more sophisticated direction by adding duck meat.

INGREDIENTS

• 1 (5 1/2- to 6-lb) Long Island duck (also called Pekin), excess fat discarded and duck cut into 6 pieces
• 1 tablespoon vegetable oil
• 1/2 cup all-purpose flour
• 2 medium onions, finely chopped (2 cups)
• 2 celery ribs, finely chopped (1 cup)
• 1 large red bell pepper, finely chopped (1 cup)
• 1 large green bell pepper, finely chopped (1 cup)
• 4 Turkish or 2 California bay leaves
• 2 teaspoons salt
• 6 cups reduced-sodium chicken broth (48 fl oz)
• 4 cups water
• 1 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined
• 1 cup thinly sliced scallion greens (from 2 bunches)
• 1/4 teaspoon cayenne

Accompaniment: white rice

PREPARATION

Pat duck dry, then prick skin of duck all over with tip of a sharp knife.

Heat oil in a wide 6-quart heavy pot over moderately high heat, then brown duck in 3 batches, skin side down, turning over once, 8 to 10 minutes per batch.

Transfer duck to a bowl and pour off and discard all but 1/4 cup fat from pot.

Reduce heat to moderately low, then add flour to fat in pot. Cook roux, stirring constantly with a wooden spatula or spoon, until well-browned (a shade darker than peanut butter), about 20 minutes. Add onions, celery, bell peppers, bay leaves, and salt and cook over moderately low heat, stirring occasionally, until vegetables are crisp-tender, 6 to 10 minutes. Add broth, water, and duck with any juices accumulated in bowl and bring to a boil, then reduce heat and simmer, uncovered, until duck is tender, 1 1/4 to 1 1/2 hours.

Remove gumbo from heat, then transfer duck to a cutting board with a slotted spoon and shred meat into large pieces, discarding bones and skin. Skim fat from surface of gumbo, then return duck to gumbo. Bring to a boil, then reduce to a simmer and stir in shrimp, scallions, and cayenne. Simmer gumbo until shrimp is just cooked through, about 2 minutes. Discard bay leaves. Serve gumbo over white rice.

Cooks' note: Gumbo, without shrimp, scallions, and cayenne, can be made 3 days ahead and cooled completely, uncovered, then chilled, covered. Bring to a boil, then reduce to a simmer and add shrimp, scallions, and cayenne and simmer until shrimp are just cooked through, about 2 minutes.

Asian Cole Slaw with Seared Scallops 

Serves 4 as a main course, 6 - 8 as a salad course   

* 2/3 cup Chinese pea pods, trimmed
    * 2 cups finely sliced red cabbage
    * 1 tablespoon kosher salt
    * 2 cup mung bean sprouts
    * 1/2 small red bell pepper, sliced
    * 1 small pickling cucumber, quartered, sliced
    * 1 green onion, sliced
    * 2 tablespoons chopped fresh cilantro
    * Ginger Dressing*
    * 14 sea scallops (when serving as a salad course reduce this to one per person)
    * 1 teaspoon soy sauce
    * 2 teaspoons vegetable oil

Place pea pods in heavy small skillet. Add enough water to cover pea pods. Boil 30 seconds. Drain. Rinse under cold water to cool. Drain and pat dry. 

Salt the cabbage and let stand for 20 minutes to soften. Rinse and pat dry.

Combine cabbage, bean sprouts, bell pepper, cucumber, green onion, cilantro, and pea pods in medium bowl. Add dressing and toss well. (Can be prepared 2 hours ahead. Refrigerate.) 

Divide cole slaw between plates, mounding slightly in center. Combine scallops and soy sauce in small bowl. Heat oil in heavy medium skillet over high heat until almost smoking. Add scallops to skillet and cook 30 seconds. Turn scallops and continue cooking until scallops are golden brown on top and bottom and just cooked through, about 20 seconds longer. Divide scallops between plates, arranging decoratively around coleslaw.

 *Ginger Dressing

     *  2 1/2 tablespoons fresh lime juice
    * 1 1/2 teaspoons minced seeded jalapeño chili
    * 1 teaspoon minced peeled fresh ginger
    * 1 garlic clove, pressed
    * 1/2 teaspoon sugar
    * 3 tablespoons vegetable oil
    * 1 tablespoon oriental sesame oil 

Whisk first 5 ingredients in small bowl to blend. Gradually whisk in vegetable oil and sesame oil. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Sesame Seed Chicken Bites

Best served warm, these crunchy bites are delicious accompanied by a glass of chilled white wine.

Makes 20

Ingredients

6 oz. raw chicken breast portion
2 cloves garlic, crushed
1 in. piece ginger root, peeled and grated
1 medium egg white
1 tsp. cornstarch
1/4 cup shelled pistachios, roughly chopped
4 tbsp sesame seeds
2 tbsp grapeseed oil
salt and freshly ground black pepper

For the sauce:
1/4 cup hoisin sauce
2 tbsp sweet chili sauce

To Garnish:
ginger root, finely shredded
pistachios, roughly chopped
fresh dill sprigs

Directions

1. Place the chicken, garlic, grated ginger, egg white and cornstarch into the food processor and process them to a smooth paste.

2. Stir in the pistachios and season well with salt and pepper.

3. Roll into 20 balls and coat with sesame seeds. Heat the wok and add the oil. When the oil is hot, stir-fry the chicken bites in batches, turning regularly until golden. Drain on paper towels.

4. Make the sauce by mixing together the hoisin and chili sauce in a bowl. Garnish the bites with shredded ginger, pistachios and dill, then serve hot, with a dish of sauce for dipping.

Is It Really Better Than Sex? Cake

This is taken from Paula Deen's The Lady and Sons Just Desserts Cookbook.

It's a bit of a silly name. I would probably rename it to "Pineapple Surprise Cake" or something like that. It really is a wonderful cake though...so moist, cool and refreshing. A perfect cake for the summer. And simple to boot.

Ingredients

1 18.25-oz. box yellow cake mix (plus ingredients to prepare)
1 20-oz. can crushed pineapple
1 1/3 cups sugar
1 3.4-oz. box French Vanilla pudding (plus ingredients to prepare)
1 1/2 cups heavy cream
1 cup flaked, sweetened coconut, toasted (see note)

Directions

Preheat oven to 350 degrees. Grease a 13 x 9 x 2-inch pan.
Prepare cake as directed on package. Pour into prepared pan. Bake 30 to 35 minutes. While cake is baking, combine pineapple and 1 cup of the sugar in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat and allow to cool slightly. Remove cake from oven and pierce holes in cake with a fork. Pour pineapple mixture over hot cake. Prepare pudding according to package directions. Spread over cake and refrigerate until thoroughly chilled. Before serving, beat cream and remaining sugar together with an electric mixer until stiff. Cover top of cake with whipped cream and sprinkle with toasted coconut.

To toast coconut: Spread in a thin layer on a cookie sheet. Place in a 350 degree oven. Watch very carefully because it can burn quickly. Stir as often as needed to ensure it browns evenly.

Serves 16 to 20.