This Duck Gumbo Is An Intensely Delicious Recipe

For extra exciting flavor try smoking the duck first. The flavor rendered from this is worth the extra effort. Trust me.

Many years ago I ordered a duck and andouille gumbo from a small restaurant in Lafayette, Louisiana. I was so blown away by the intensely delicious flavor I asked the owner for her recipe which she kindly gave to me. Her recipe is very close to my chicken gumbo with the exception of boiling the ducks first then deboning to add back to the gumbo and the added step of smoking.

If you don't have access to a smoker do not worry. Just skip the smoking step and you will have a fantastic dish.

Try making this duck gumbo ahead of time and freeze. When you are ready to serve just thaw and warm on your stove top. This is guaranteed to make you happy and your guests will thank you.

A good source for duck is Whole Foods specialty stores. There are many locations around the USA and likely one located near you. They have an online store so try shopping there to have duck delivered to your door. You can search for a store near you entering the name WHOLE FOODS in the search box below

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Ingredients

3-4 wild ducks (if using store bought get 2 ducks)

8 quarts water

2 large onions quartered

4 stalks celery quartered

3 bay leaves

3 cloves garlic diced

1/2 teaspoons salt

1/2 teaspoon black pepper

Boil ducks in a large pot along with all ingredients above. Simmer uncovered for 1 1/2 hours our until tender. Remove ducks and de-bone. Chill the stock and skim of the solidified fat from the top and discard. Reserve the stock

1 1/2 cups flour

1 cup oil

2 cups sliced smoked sausage (pork, turkey, beef or chicken)

2 cups chopped onions

1 cup chopped celery

1 cup chopped green pepper

4 cloves garlic minced

2 carrots thinly sliced

3 tablespoons chopped parsley

4 quarts duck stock

1/2 cup red wine

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper

1/2 teaspoon oregano

2 tablespoons Tabasco

Directions

In a large heavy pot make a dark roux with oil and flour . Add all vegetables and cook for 10 minutes until tender. Add stock, wine and seasonings then simmer for 15 minutes.

Add duck and sausage, bring to a boil, reduce heat and simmer on low for 1 1/2 to 2 hours. Long and slow is called for here.

Serve over rice and sprinkle with green onions. Try baked sweet potatoes for a side dish along with toasted whole wheat bread.

Will serve 10-12.