Wild Duck Gumbo
Rich wild duck gumbo with smoked sausage and mixed vegetables, served over rice.
Ingredients
wild ducks (cut up)
2
vegetable oil
1⁄2 cup
all-purpose flour
2⁄3 cup
smoked sausage (sliced)
1 pound
chopped onion
2 cups
chopped green pepper
11⁄2 cups
sliced celery
11⁄2 cups
fresh parsley (minced)
2 tablespoons
garlic (minced)
1 tablespoon
stewed tomatoes
1 can (141⁄2 ounces)
bay leaves
2
Worcestershire sauce
2 tablespoons
pepper
11⁄2 teaspoons
salt
1 teaspoon
dried thyme
1 teaspoon
cayenne pepper
1⁄4 teaspoon
water
2 quarts
Hot cooked rice
to taste
Instructions
1
Step 1
In a Dutch oven, heat over medium heat and brown the wild duck in batches in oil. Remove and set aside. Pour off the oil, reserving only 2/3 cup. Add the flour to the oil drippings; cook over medium heat, stirring constantly, until browned, about 12–14 minutes. Add the sausage, onion, green pepper, celery, parsley, and garlic. Cook for 10 minutes, stirring occasionally. Add the next eight ingredients; mix well.
2
Step 2
Add the wild duck; bring to a boil. Reduce to low heat; cover and simmer for 60–75 minutes or until the wild duck is tender. Remove the wild duck. Let cool. Debone and cut into pieces; return to the pot. Simmer for 5–10 minutes or until heated through. Remove the bay leaves. Serve with rice.
