Wild Duck Gumbo
By retired
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Ingredients
- 2 wild ducks -- cut up
- 1/2 cup cooking oil
- 2/3 cup all-purpose flour
- 1 pound smoked sausage -- sliced
- 2 cups chopped onion
- 1 1/2 cups green pepper -- chopped
- 1 1/2 cups celery -- sliced
- 2 Tablespoons fresh parsley -- minced
- 1 Tablespoon garlic -- minced
- 14 ounces 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
Details
Preparation
Step 1
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 8 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, de-bone and cut into chunks; return to pan. Simmer 5-10 minutes or until heated through. Remove bay leaves. Serve with rice.
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