Total Time
1hr 45mins
Prep 45 mins
Cook 1 hr

A great at home comfort food with enough heartiness to fully satisfy.

Ingredients Nutrition

Directions

  1. In a Dutch oven over medium heat, brown duck in batches in oil.
  2. Remove and setaside.
  3. Discard all but 2/3 cup drippings.
  4. Add flour to drippings; cook and stir over medium heat until brown, 12-14 minutes.
  5. Add sausage, onion, green pepper, celery, parsley and garlic.
  6. Cook for 10 minutes, stirring occasionally.
  7. Add next 8 ingredients; mix well.
  8. Add duck; bring to a boil.
  9. Reduce heat; cover and simmer 60-75 minutes or until duck is tender.
  10. Remove duck.
  11. Cool.
  12. Debone and cut into chunks; return to pan.
  13. Simmer 5-10 minutes or until heated through.
  14. Remove bay leaves.
  15. Serve with rice.
Most Helpful

Goodie! I'm the first to review your recipe. :-) First, I just want to say that I used 2 duck carcass's , so I supplemented the dish with chicken, since the breast meat from the ducks were used for something else. Otherwise I used the ingredients as you posted. I did do things in a little different fashion, though, in order to make a really rich stock and not have to dig the meat/bones out after everything was mixed together. After browning the carcass's/meat, I simmered them slowly in the 2 quarts of water, for a few hours.While they were simmering, in another pot, I made the rue and added the remaining ingredients along with the smoked sausage. After the meat/carcasse's were done simmering and were very tender.....and cooled, I deboned it and added it back to the stock. I then added the meat/stock to the pot with the rue/trinity/smoked sausage mixture. I did add a hand full of okra, as I like okra in my gumbo. I served a spoonful of steamed rice on top. This was a wonderfully delicious gumbo. I've eaten quite a bit of gumbo's in restaurants and some that a friend has made and this surpasses their recipes BY FAR. All the flavors were spot on. It can be a little time consuming if you simmer the meat/bones longer, but that is personal preference. One, which I don't mind. This is definatly a keeper. I hope you don't mind me doing things in a different order, but it just seemed easier this way and really made a nice stock. I was afraid I wouldn't get all the flavour from the bones, if I put them as you suggested. Everything else would have overcooked and would have been a bit messy to debone with the other ingredients involved. Again, this was wonderful. Thank you for a delicious meal. It really hit the spot at dinner tonight, as it's only in the 20's here. Brrrr... LeeAnn P.S. Sorry for this being lenthy and I hope it made sense. lol

L. Duch January 19, 2008