Wild Duck Gumbo
TOTAL TIME: Prep: 1 hour Cook: 65 min.
YIELD: 16 servings (4 quarts).
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
Ingredients
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2 wild ducks, cut up
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1/2 cup canola oil
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2/3 cup all-purpose flour
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1 pound smoked sausage, sliced
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2 cups chopped onion
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1-1/2 cups chopped green pepper
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1-1/2 cups sliced celery
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2 tablespoons minced fresh parsley
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1 tablespoon minced garlic
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1 can (14-1/2 ounces) stewed tomatoes
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2 bay leaves
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2 tablespoons Worcestershire sauce
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1-1/2 teaspoons pepper
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1 teaspoon salt
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1 teaspoon dried thyme
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1/4 teaspoon cayenne pepper
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2 quarts water
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Hot cooked rice
Directions
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1.
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.
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2.
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.
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3.
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 Facts
1 cup: 334 calories, 25g fat (8g saturated fat), 73mg cholesterol, 584mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 17g protein.
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