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Duck Gumbo Recipe

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This recipe for Duck Gumbo, by , is from Stacey's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Trotter
Added: Saturday, November 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 Ducks - preferrably wood ducks - but any duck will do (this is whole, cleaned duck)
1/3 Jar of Savoui Dark Roux
1 Large Onion - chopped
2 Bell Peppers - chopped
3 Ribs Celery
2 T. minced Garlic
1 Bunch Green Onions
Cajun Seasoning -
2 lbs. Savoui Hot Sausage - or Andoui

Directions:
Directions:
Thaw and clean ducks. Put roux in heavy large on low temp - stir often. Add all chopped vegetables except green onions. Soften vegetables in roux for about ten minutes. Fill pot to half full with water and mix ingreadients well. Add raw ducks. Season well and cover. Simmer for three hours - add sausage (bite sized pieces). Cook another hour. Remove ducks from pot and let cool.

Remove all meat except skin and return to pot. Simmer for about a half hour. Just before serving, add chopped green onions. Serve over rice. Chicken Gumbo can be made - the sam way , but use a lighter roux and add smoked sausage.

Personal Notes:
Personal Notes:
As all of you know - this is one of my all time favorites - I prefer duck - but, will make chicken - when I don't have a hunter around!

If you can not find the jarred roux - make your own - using 1 stick butter and 3 T. flour - melt and mix well - the longer that you cook this - the darker that it will get - you have to be careful not to burn it (can tell by the smell).

 

 

 

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