Description
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!
Ingredients
- Beef Broth
- Water
- Canola Oil
- Flour
- Ducks
- Celery Ribs
- Onions
- Green Bell Pepper
- Andouille Sausages
- Garlic Cloves
- Bay Leaves
- Worcestershire Sauce
- Salt
- Dried Basil
- Poultry Seasoning
- Ground Red Pepper
- Allspice
- Ground Cloves
- Fresh Ground Pepper
- Hot Pepper Sauce
- Green Onions
- Cooked White Rice
Instructions
- 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
- 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