Duck Gumbo
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
59
Spice
48
Sweetness
48
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 large
Yellow Onion (diced)2 large
Bell Pepper (diced)1 clove
Garlic (minced)1
Salt3 cup
All-Purpose Flour1 tsp
Pepper1 large
Yellow Onion (chopped)1 large
Bell Pepper (chopped)2 tsps
Worcestershire Sauce1 tsp
Cayenne Pepper2 tbsps
Garlic Powder1 tsp
Hot Pepper Sauce2 tbsps
Gumbo FileDirections:
1
Broth: To a large stockpot, add the ducks, onions, bell peppers, garlic, bouillon, salt, pepper, bay leaves, and enough water to cover the ducks
2
Bring to a boil and cook the ducks for about 1 hour, until tender
3
Remove ducks and pull the breast meat from the bones and chop them into small pieces - use only the breast meat and discard the rest of the bird or save for another use
4
Strain the broth and save
5
Set aside the chopped duck breast and broth to use later
6
Roux: In a large, deep, black skillet or kettle, fry the bacon
7
Remove the bacon with a slotted spoon, leaving the grease in the pan
8
To the hot bacon grease, slowly add the flour, if the mixture is of a paste consistency, add more bacon grease or oil until it's loose and easy to stir
9
Stirring constantly, flour-grease mixture should cook on medium heat until a dark caramel color is obtained
10
Add the salt and pepper and stir
11
As soon as the salt and pepper are stirred into the roux, add the remaining ingredients to make the gumbo
12
To the hot roux, add broth, then the onions, peppers and tomatoes
13
Add the seasonings
14
Then add sausage, duck, bacon pieces and okra
15
Next add the shrimp, cook until shrimp is pink
16
Finally, add the gumbo file and stir
17
Let gumbo simmer for about 1 hour
18
The longer it simmers, the better it gets
19
Serve over white rice with hot French bread