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