Recipe by Leslie in Texas
This is perfect for showcasing what your duck hunter brings home or you may use purchased duck.This is a very traditional Creole gumbo with a wonderful flavor. Originally from an October 1980 issue of Bon Apetit that featured "Creole Cooking at the Source", recipes from Leon Soniat, a New Orleans' native, cooking school teacher and cookbook author.This is a bit time consuming to make, but the taste is worth it!
Top Review by savages_27
This is an amazing recipe. I appreciate a good cajun gumbo and this definitely met those expectations. This is full of flavor and sure to be a hit at a family gathering. I like to marinate the duck in italian dressing overnight and then grill it outside before I throw it into the gumbo. Makes for a great flavor.
- 4 (1190.67 g) can beef broth
- 946.36 ml water
- 236.59 ml canola oil
- 177.44 ml flour
- 2 ducks, cut into serving pieces, patted dry (discard fat)
- 4 celery ribs, finely chopped
- 2 medium onions, finely chopped
- 1 green bell pepper, finely chopped
- 566.99 g andouille sausages, sliced 1/4 inch thick (or other spicy smoked sausage)
- 4 garlic cloves, minced
- 3 bay leaves
- 59.14 ml Worcestershire sauce
- 9.85 ml salt (or to taste)
- 4.92 ml dried basil, crumbled
- 2.46 ml poultry seasoning
- 1.23 ml ground red pepper (or to taste)
- 1.23 ml allspice
- 1.23 ml ground cloves
- fresh ground pepper
- 1.0 ml hot pepper sauce
- 5 green onions, finely chopped
- freshly cooked white rice
Directions See How It's Made
- Combine broth and water in stockpot and bring to a boil.
- Reduce heat and let it simmer while preparing duck.
- Heat oil in heavy large pot.
- Add duck a few pieces at a time and brown well.
- Drain on paper towels while browning remaining pieces.
- Add duck to stockpot.
- Pour about 3/4 cup of the hot oil into heavy medium skillet.
- Make roux by blending in the flour, stirring until a smooth paste is formed.
- Cook ,stirring constantly,until roux is dark coffee-colored brown (this can take up to 30 minutes).
- Carefully stir in some of the hot stock to thin slightly.
- Add celery, onion,and bell pepper and stir constantly until very tender, about 5 minutes;add to stockpot.
- Add sausage to same skillet and brown well; drain off as much excess fat as possible and add sausage to stockpot.
- Keep gumbo at simmering point and add remaining ingredients except hot pepper sauce,green onion and rice and blend well.
- Cover partially and continue simmering until duck is very tender, about 2 1/2 hours.
- Remove from heat and add pepper sauce;blend well.
- Taste for seasoning, adding salt if needed.
- Let stand for 5 minutes.
- Skim off fat, then stir in green onion.
- Ladle gumbo over hot rice and pass additional hot pepper sauce, if desired.