Wild Duck Gumbo Recipe

Wild Duck Gumbo Recipe photo by Taste of Home

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Our family and friends just love this delightful, rich gumbo - it's such a unique way to serve this wild bird. We like that the meat is tender but not greasy. With all the wonderful spices, this gumbo is a flavorful main dish. -Doris Heath, Bryson City, North Carolina

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Wild Duck Gumbo Recipe

Prep: 1 hour Cook: 65 min.

Yield: 16 Servings

60 65 125

Ingredients

2 wild ducks, cut up
1/2 cup canola oil
2/3 cup all-purpose flour
1 pound smoked sausage, sliced
2 cups chopped onion
1-1/2 cups chopped green pepper
1-1/2 cups sliced celery
2 tablespoons minced fresh parsley
1 tablespoon minced garlic
1 can (14-1/2 ounces) stewed tomatoes
2 bay leaves
2 tablespoons Worcestershire sauce
1-1/2 teaspoons pepper
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
2 quarts water
Hot cooked rice

Directions

In a Dutch oven over medium heat, brown duck in batches in oil. Remove and set aside. Discard all but 2/3 cup drippings. Add flour to drippings; cook and stir over medium heat until brown, 12-14 minutes. Add sausage, onion, green pepper, celery, parsley and garlic. Cook for 10 minutes, stirring occasionally.
Stir in the next eight ingredients. Add duck; bring to a boil. Reduce heat; cover and simmer 60-75 minutes or until duck is tender.
Remove duck. Cool. Debone and cut into chunks; return to pan. Simmer 5-10 minutes or until heated through. Remove bay leaves. Serve with rice. Yield: 16 servings (4 quarts).

Nutritional Facts 1 serving (1 cup) equals 334 calories, 25 g fat (8 g saturated fat), 73 mg cholesterol, 584 mg sodium, 10 g carbohydrate, 1 g fiber, 17 g protein.

Originally published as Wild Duck Gumbo in Taste of Home December/January 1996, p33