DUCK AND SAUSAGE GUMBO

Name: DUCK AND SAUSAGE GUMBO
Cuisine: American
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

By Rev BJ Friley
@RevBJFriley

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

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

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
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How to Make DUCK AND SAUSAGE GUMBO

Step-by-Step

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.
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.
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.

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