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Wild Duck Gumbo

Chef.at.Home's picture
Ingredients
  Wild ducks 2 , cut up
  Cooking oil 1⁄2 Cup (8 tbs)
  All purpose flour 2⁄3 Cup (10.67 tbs)
  Smoked sausage 1 Pound, sliced
  Chopped onion 2 Cup (32 tbs)
  Chopped green pepper 1 1⁄2 Cup (24 tbs)
  Sliced celery 1 1⁄2 Cup (24 tbs)
  Minced fresh parsley 2 Tablespoon
  Minced garlic 1 Tablespoon
  Canned stewed tomatoes 14 1⁄2 Ounce (1 Can)
  Bay leaves 2
  Worcestershire sauce 2 Tablespoon
  Pepper 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Dried thyme 1 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Water 2 Quart
  Hot cooked rice 1⁄2 Cup (8 tbs)
Directions

In a Dutch oven over medium heat, brown duck in batches in oil.
Remove and set aside.
Discard all but 2/3 cup drippings.
Add flour to drippings; cook and stir over medium heat until brown, 12-14 minutes.
Add sausage, onion, green pepper, celery, parsley and garlic.
Cook for 10 minutes, stirring occasionally.
Add next eight ingredients; mix well.
Add duck; bring to a boil.
Reduce heat; cover and simmer 60-75 minutes or until duck is tender.
Remove duck.
Cool.
Debone and cut into chunks; return to pan.
Simmer 5-10 minutes or until heated through.
Remove bay leaves.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Poultry

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