Duck Gumbo

Duck Gumbo

•        6 to 8 ducks split and cleaned

•        Chicken or beef broth

•        6 TBS Old Bay

•        2 TBS garlic powder

•        1 TBS oregano

•        1 TBS salt

•        3 TBS gumbo file’

•        5 bay leaves

•        4 large yellow onions chopped

•        4 red bell peppers chopped

•        1 cup extra virgin olive oil

•        1 ½ cups flour

•        20 oz frozen cut okra thawed

•        2 lbs pealed and cleaned shrimp uncooked

•        1 ½ lbs smoked sausage sliced

Put ducks in a large pot with enough water to cover them and 

bring to a boil. Lower the fire and simmer for 3 to 6 hours
depending on the ducks. You want to be able to pull the meat
off the bones. Take the ducks out of the pot, save the liquid
in the pot, drain them and let them cool enough so you can
handle them. Pull the meat from the bones and coarsely
chop the duck meat.

Set aside and strain the liquid you boiled and the ducks in
into another pot and add enough chicken or beef
broth to have about 3 quarts. You will need to judge this and
you may need to add some more chicken or beef broth later.

Heat the pot on medium and add Old Bay, garlic powder,
oregano, salt, gumbo file’, bay leaves, onions and peppers.
Simmer until onions are clear looking.

On the side while the
pot is simmering in a skillet heat olive oil over medium heat
and slowly add flour using a whisk stirring constantly until
the roux is chocolate brown and not burnt. This last step 

makes the gumbo authentic almost more than the rest of
the ingredients. Remove the roux  from the fire and let it
cool completely.

Then stir the roux into the pot and add the chopped duck,
okra, shrimp and sausage. Simmer for 10 more minutes
and it is ready.

Serve over white rice for a treat. Leftovers are great the
next day or freeze the extra after it’s cooled down. 

COOOH!