Duck Gumbo

  • Yield 6 to 8 servings

This gumbo will satisfy any hunger with lots of tasty duck and chunky vegetables.

Ingredients

2 to 3 -- mallard or black ducks or 5 wood ducks
3 to 4 quarts water
2 bunches celery, chopped
1 bunch parsley, chopped
1 to 2 tablespoon salt
2 teaspoons pepper
1 to 2 cup butter, divided
6 to 10 tablespoons bacon grease, divided
1 bunch spring onions with tops, chopped
2 -- green peppers, chopped
3 cups chopped okra
1 -- garlic cove, minced
8 to 10 tablespoons all-purpose flour, divided
1/2 pound hot link sausage, cooked, optional
1 -- (28-ounce) can tomatoes
2 -- (6-ounce) cans tomato paste
4 to 5 -- bay leaves
3 to 4 tablespoons Worcestershire sauce
8 dashes Tabasco
1 tablespoon paprika
1 tablespoon sugar
1 1/2 teaspoons tarragon
1 1/2 teaspoons thyme
1 1/2 teaspoons rosemary
1 1/2 teaspoons file powder

Instructions

  1. Halve ducks and bring to boil in stock pot with water.
  2. Add celery, parsley, salt and pepper.
  3. Simmer, uncovered, 40 to 50 minutes or until meat begins to fall away from bone.
  4. Melt 1 cup buter in large heavy skillet.
  5. Add 3 to 5 tablespoon bacon grease and increase heat.
  6. Saute onions, green peppers, okra, and garlic.
  7. Remove ducks.  Bone and cut into small chunks.
  8. Keep stock on low heat.  Add onions, green pepper and okra, and simmer while roux is prepared.
  9. In same skillet, put 3 to 5 tablespoons bacon grease and enough butter to cover bottom.
  10. Increase heat and add flour, 1 tablespoon at a time, stirring vigorously until roux turns light brown.
  11. Add duck meat and brown.
  12. Add cooked sausage, if desired.
  13. Increase heat under stock while adding meat and sauce of roux.
  14. Bring mixture to a low boil and add tomatoes, tomato paste, bay leaves, Worcestershire sauce, Tabasco, paprika, sugar, tarragon, thyme, rosemary and file.
  15. Simmer, uncovere, 4 to 6 hours.

Recipe reprinted with permission from the Junior League of Augusta’s Second Round; Tea Time at the Masters (Augusta, Georgia, 1988). 

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