I wanted to post this recipe I found on the internet for duck gumbo. It's easy (I could make something that tasted great) and effective (if you don't like how wild duck tastes like liver).
Duck Gumbo Recipe
8 cups of water
6 duck breasts - filleted (cut into 1/2" pieces)
1/2 c veg. oil
Flour
1 cup sliced celery
1 cup sliced carrots
1 cup sliced bell peppers
1 cup sliced yellow onion
1 can of peeled tomatoes (big can, 26 ouonces?)
1 can chicken and rice soup (10 ounce)
2 chicken bouillon cubes
2 tablespoons worchestershire sauce
2 whole bay leaves
1 teaspoon tabasco sauce
2 tablespoons salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 tablespoon Salt
1 tablespoon pepper
Using a 1 1/2 gallon pot, bring the water to a boil. Heat the vegatable oil over medium heat in a large skillet. Put the flour in a ziploc bag. Take the duck cubes and shake until lightly coated. Take those cubes and brown in preheated pan for about 5 minutes. They should be about medium rare to medium. Saute all the vegetables in medium skillet. You'll know it's ready when the yellow onions begin to brown. Add duck cubes and stir-fry for 10 minutes.
Go back to the boiling water and dissolve the chicken bullion cubes. Add the chicken rice soup, tomatoes and the seasonings (you may want to add more of your own). Add the sauted vegetables and duck to the pot and cover and cook 45 minutes at medium-low heat.
The key to a good duck gumbo recipe is the roux. To make roux, take a skillet and heat oil to medium hot. Sprinkle a 1/4 cup of flour into the oil and stir. This is the starting point, and you'll want to add more until you find the right consistency. Add a little flour in small increments until flour/oil mixture is lighte brown and dry. This usually takes around ten minutes. Be VERY careful not to burn the roux, or you'll have to start over. When it's ready, let the roux cool for 5 minutes.
Return the roux to the duck soup after soup cooks 45 minutes. Cover and cook another 30 minutes, stirring occasionally. I used to strainer to mash up any tomatos that had not fallen apart and put it back in the pot.
Remove from duck gumbo from the heat, set aside 20 minutes. Serve the gumbo in bowls with white rice and cover. This is a classic duck gumbo recipe.
The proof of the puddin's in the eatin', so here's my son and I feasting on reheats on our next duck hunt. This picture was taken at the Los Banos (CA) Wildlife Area 12/30/06.
Comment