Recipe Series: Duck Gumbo

Total Preparation: 3 hrs. and Serves 10

1 3/4 cups vegetable oil
1 1/2 cups flour
3 cups onions (chopped)
2 cups celery (chopped)
2 bell peppers (chopped)
2 bay leaves
4 cups water
4 large duck or chicken (cut into individual serving portions, boil then reserve broth)
6 cups reserved broth
1 1/2 tablespoon salt
2 teaspoons pepper
1/4 teaspoon cayenne pepper
1 1/2 lbs. Andouille sausage
1 tablespoon gumbo file’
1/2 cup chopped green onions
1 tablespoon onion powder

To cook your “Duck Gumbo” in a very large pot make a roux using the flour and oil over a medium heat. Stir this rough with wooden spoon constantly taking care not to let it burn. Make sure roux is a medium brown consistency, almost like peanut butter. Once your roux is ready (usually takes about 15 minutes), add onions (white and green), bell pepper, bay leaves and celery while stirring for around 5 minutes, until everything is tender. Then add the duck you have already boiled and stir. Then add the broth you reserved from boiling the duck (apprx. 6 cups) and add the water. Stir and then add the other seasonings. Cook on a low heat for 3 hours. At this point cut the sausage into small bite size pieces and add to the gumbo mixture. Cook this all for another hour. Spoon off any excess grease. Serve your gumbo hot over rice with a big batch of potato salad and you will be in gumbo heaven!