DUCK AND SAUSAGE GUMBO

1
Rev BJ Friley

By
@RevBJFriley

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

Rating:

★★★★★ 1 vote

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

How to Make DUCK AND SAUSAGE GUMBO

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.

Printable Recipe Card

About DUCK AND SAUSAGE GUMBO

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



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