duck and sausage gumbo
(1 rating)
This is 1 of the many recipes that I have developed over my lifetime of outdoor life.
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(1 rating)
method
Stove Top
Ingredients For duck and sausage gumbo
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2(5 1/2 pound ducks) excess fat discarded, and cut into serving pieces
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2 lbkielbasa, cut into 1/4-inch rounds
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12 cchicken broth
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6 cwater
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1/3 call purpose flour
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2onions, chopped
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2celery ribs, chopped
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1red bell pepper, chopped
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1green bell pepper, chopped
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1 tspcayenne
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2 cscallions, thinly sliced
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3 ccooked white or brown rice or a mixture of each
How To Make duck and sausage gumbo
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1Prick 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.
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2Pour 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.
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3Simmer 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.
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