Gumbo and ducks go together like, well, gumbo and ducks! The traditional southern dish is a favorite among duck hunters and for good reason. It is a stew-like, nutty, spicy, and hearty meal. This flavorful dish is a great recipe to using stronger flavored ducks, like divers, that your hunting buddy may have been generous enough to give you. Gumbo is also great for cleaning out your duck stash after a big hunt or a the remaining birds from last season.
I've made a lot of gumbos with many different recipes, and this one is a crowd pleaser. Be sure to make more than you think because it goes quick!
SERVES 4-6
1 cup - avocado oil (or peanut, canola, or similar oils)
1 cup - flour
2 green peppers (medium sized)
2 yellow onions (medium sized)
2 celery stalks
8 cloves of garlic
3 tablespoons - Cayenne pepper
3 bay leaves
1/4 cup chopped parsley
1.5 pounds andouille sausage
1.5 pounds wild duck or coot! (skinless, boneless, cubed)
large stock pot (~10 quarts or more)
non plastic spatula (for continuous stirring under heat)
cutting board
knife
pan for browning
Cut the vegetables and sausage: Celery and sausage in thin slices (1/4"), onions and peppers diced, and garlic minced.
Season the dry duck with salt and pepper to taste and chill in the freezer until almost frozen.
In a hot pan, brown the cold, cubed duck meat and set aside.
To make the roux (base of the gumbo), combine the oil and flour in your stock pot on medium-low heat. Stir continuously until the mixture starts to darken to a chocolaty brown color. DO NOT RUSH - This will take approximately 30-40 minutes.
When the Roux is a nice chocolate color, stir in your vegetables and add a cup of water.
Add the sausage and duck to the pot and add enough water to cover everything. You can add more water if you desire a thinner gumbo.
Add bay leaves, cayenne, garlic, and parsley, and stir until mixed.
let simmer for 60 minutes or until duck is tender.