Wild Duck Gumbo



16 servings



2 wild ducks, cut up
1/2 cup cooking oil
2/3 cup all-purpose flour
1 lb. smoked sausage, sliced
2 cups chopped onion
1-1/2 cup chopped green pepper
1-1/2 cup sliced celery
2 tbsp. minced fresh parsley
1 tbsp. minced garlic
1 can (14-1/2 oz.) stewed tomatoes
2 bay leaves
2 tbsp. Worcestershire sauce
1-1/2 tsp. pepper
1 tsp. salt
1 tsp. dried thyme
1/4 tsp. cayenne pepper
2 qt. water
Hot cooked rice


In a Dutch oven over medium heat, brown duck in batches in oil. Remove and set aside. Discard all but 2/3 cup drippings. Add flour to drippings; cookand 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. Cool. Debone and cut into chunks; return to pan. Simmer 5-10 minutes or until heated through. Remove bay leaves. Serve with rice.

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