DUCK AND SAUSAGE GUMBO

Rev BJ Friley

By
@RevBJFriley

This is 1 of the many recipes that I have developed over my lifetime of outdoor life.


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Method:

Stove Top

Ingredients

2
(5 1/2 pound ducks) excess fat discarded, and cut into serving pieces
2 lb
kielbasa, cut into 1/4-inch rounds
12 c
chicken broth
6 c
water
1/3 c
all purpose flour
2
onions, chopped
2
celery ribs, chopped
1
red bell pepper, chopped
1
green bell pepper, chopped
1 tsp
cayenne
2 c
scallions, thinly sliced
3 c
cooked white or brown rice or a mixture of each

Directions Step-By-Step

1
Prick duck skin all over with the tip of a knife. In a heavy skillet brown kielbasa and duck in batches over moderately high heat, transferring as browned to paper towels to drain. Combine kielbasa and duck with broth and water in a 6 gallon kettle and bring to a simmer.
2
Pour off all but 1/4 cup fat from skillet. Add flour and cook roux over low heat, stirring constantly, until a shade darker than peanut butter, about 30 minutes. Add onions, celery, and bell peppers, and cook, stirring occasionally, until vegetables are crisp-tender. Add vegetable mixture to kettle and stir until roux is dissolves.
3
Simmer gumbo, uncovered, for 2 hours and let cool completely. Bone duck, discarding skin and bones. Chill gumbo overnight. Gumbo may be made 2 days in advance and kept covered and chilled. Discard fat on surface and reheat gumbo with cayenne, scallions, and salt over moderate heat. Serve over rice.

About this Recipe

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American