Wild Duck Gumbo
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
Total TimePrep: 1 hour Cook: 65 min.
Makes16 servings (4 quarts)
- 2 wild ducks, cut up
- 1/2 cup canola oil
- 2/3 cup all-purpose flour
- 1 pound Johnsonville® Fully Cooked Smoked Sausage Rope, 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
- 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.
Nutrition Facts1 cup: 334 calories, 25g fat (8g saturated fat), 73mg cholesterol, 584mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 17g protein.
Originally published as Wild Duck Gumbo Soup in Taste of Home December/January 1996
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