Wild Duck Gumbo
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Thursday, 23 June 2011 18:34
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Missy 8-10 duck breasts, rinsed, dried, and shotgun pellets removed; set aside 1 ½ cups vegetable oil 1 ½ cups flour 4 medium onions, chopped 2 bell peppers, chopped 4 ribs celery, chopped 4 cups favorite smoked sausage...

 

  • 8-10 duck breasts, rinsed, dried, and shotgun pellets removed; set aside
  • 1 ½ cups vegetable oil
  • 1 ½ cups flour
  • 4 medium onions, chopped
  • 2 bell peppers, chopped
  • 4 ribs celery, chopped
  • 4 cups favorite smoked sausage cut into ½ rings
  • 4 cans beef stock
  • 2 cans chicken stock
  • 2 cans water
  • 4 TBS salt
  • 1 TBS black pepper
  • 2 bay leaves
  • 1 tsp thyme
  • ½ tsp cumin
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp garlic salt
  • 1 TBS Worcestershire sauce
  • 2 tsp Tabasco sauce
  • 1 TBS fresh chives, chopped
  • 2 TBS green onions, chopped
  • 2 TBS fresh parsley, chopped
  1. In large Dutch oven, prepare roux by heating oil at medium-high heat and adding flour, whisking well to totally incorporate
  2. Continue stirring with spatula (covers more bottom scraping) until a dark brown roux is completed, about 45 minutes; remember to stir continuously
  3. Add onions, celery, and bell pepper continuing to stir. Note: roux will cool slightly at this time, but will return to full temperature, so continue to stir; cook until vegetables are browned, about 30 minutes
  4. Add cut sausage pieces, continue stirring for about 10 minutes, rendering much of the grease
  5. Add duck breasts
  6. Slowly add the stocks and water, stirring to thoroughly mix
  7. Add salt and next 9 ingredients; when mixture returns to boil, reduce heat to steady simmer
  8. Gumbo will take approximately 2-3 hours in order to tenderize duck breasts
  9. About 30 minutes before serving, add chives, green onions, and parsley
  10. Serve into individual bowls over steamed rice; guests will vary as to the amount of rice

Serves 8

If available, a small container of file’ (ground sassafras leaves) on the dining table available as option for guests to sprinkle a small amount over individual servings

 

Last Updated on Wednesday, 06 July 2011 04:09