Prep 45 mins
Cook 1 hr
A great at home comfort food with enough heartiness to fully satisfy.
- 2 wild ducks, cut up
- 1⁄2 cup cooking oil
- 2⁄3 cup all-purpose flour
- 1 lb smoked sausage, sliced
- 2 cups chopped onions
- 1 1⁄2 cups green peppers, chopped
- 1 1⁄2 cups celery, sliced
- 2 tablespoons fresh parsley, minced
- 1 tablespoon garlic, minced
- 14 1⁄2 ounces stewed tomatoes
- 2 bay leaves
- 2 tablespoons Worcestershire sauce
- 1 1⁄2 teaspoons pepper
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1⁄4 teaspoon cayenne pepper
- 2 quarts water
- hot cooked rice
- In a Dutch oven over medium heat, brown duck in batches in oil.
- Remove and setaside.
- Discard all but 2/3 cup drippings.
- Add flour to drippings; cook and stir over medium heat until brown, 12-14 minutes.
- Add sausage, onion, green pepper, celery, parsley and garlic.
- Cook for 10 minutes, stirring occasionally.
- Add next 8 ingredients; mix well.
- Add duck; bring to a boil.
- Reduce heat; cover and simmer 60-75 minutes or until duck is tender.
- Remove duck.
- Debone and cut into chunks; return to pan.
- Simmer 5-10 minutes or until heated through.
- Remove bay leaves.
- Serve with rice.
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