Duck Gumbo

So good and so hearty

Use wild duck for this if possible. If using farm raised then do not use any butter in the roux and measure the amount of fat to 1/2 cup after browning the breast meat in a small amount of bacon fat. Also do not cut up the breasts until after searing.

Duck Gumbo 

• 2 lbs wild duck breasts cut into bite sized pieces
• 1 lb anduoille sausage cut into thin rounds
• 3 ribs celery diced medium
• 1 large onion diced fine
• 2 jalapenos diced fine
• 1 ear of corn kernels removed
• 1 lb okra cut into small rounds
• 2 tbsp roughly chopped garlic
• 2 tbsp fresh oregano
• 1/2 cup butter
• 2/3 cup flour roughly
• 28 oz can whole tomatoes crushed by hand
• 8 cups fresh chicken stock
• 1/2 cup red wine
• Salt/pepper
• Louisiana Hot sauce

In a large stock pot melt butter over medium heat. Brown duck meat then remove meat to a plate. Add enough flour to make a thick paste and then cook rough to dark caramel over very low heat stirring constantly, about 20 minutes. Do not burn flour. Add onion, celery, garlic and jalapeno and stir to coat. Add oregano, sausage and duck along with any juice in the plate. Add wine and mix well, scraping anything stuck to the bottom of pot. Add tomatoes and stir well again to blend. Add okra, corn and stock and bring to a boil. Turn down to a low simmer and cook stirring often until thick and flavors have blended, about 2 hours. The slower the cooking, the creamier and tastier the gumbo. Season with salt, pepper and hot sauce and serve over white rice.

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