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Wild Duck Gumbo |
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Serves: 16 Print this RecipeOur 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. Doris Heath Bryson City, North Carolina 2 wild ducks, cut up 1/2 cup vegetable oil 2/3 cup all-purpose flour 1 pound smoked sausages, sliced 2 cups chopped onions 1-1/2 cups chopped green peppers 1-1/2 cups sliced celery 2 tablespoons minced fresh parsley 1 tablespoon minced garlic 1 (14 1/2-ounce) can stewed tomatoes 2 bay leaves 2 tablespoons Worcestershire sauce 1-1/2 teaspoons pepper 1 teaspoon salt 1 teaspoon dried thyme 1/4 teaspoon cayenne pepper 2 quarts water Hot cooked rice 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. Add next eight ingredients; mix well. Add duck; bring to a boil. Reduce heat; cover and simmer 60-75 minutes or until duck is tender. 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. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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