Tuesday, September 14, 2010


Duck Gumbo Ingredients
10 Ducks breasts
3 tsp crab boil
1 cup chopped onion
1 cup sliced celery
6 minced garlic cloves
1 cup chopped green bell pepper
1 tablespoon minced garlic
1 small bunch chopped parsley
1/2 pound bacon(reserve bacon grease to saute veggies)
1 pound smoked sausage cut into 1/2 inch slices
15 ounce can stewed tomatoes
10 ounce can diced tomatoes with chilis (Rotel)
3 Beers
5 cups duck/chicken broth
2 tablespoons worcestershire sauce
1 teaspoon black pepper
3 tablespoons seasoned salt
2 bay leaves
2 teaspoons thyme
2 cups cut okra
2 cups kernel corn
Duck Gumbo Cooking Instructions
Boil ducks in a 10 quart pot with crab boil 1 hour.
Remove the ducks and allow to cool but save the water.
Saute the onions, celery, bell pepper, garlic, and parsley with the olive oil over medium heat until the onions are tender and set aside.
Add the sauted vegetables and the sausage and saute 3 more minutes. Transfer the vegetables and sausage to the 10 quart pot and add the stewed tomatoes, tomatoes and chilies, beer, 5 cups of duck broth, worcestershire sauce, black pepper, salt, bay leaves, and thyme and cook 30 minutes. Separate the duck meat from the bones, and add the meat and the okra to the gumbo and cook 1 hour. If the gumbo loses too much moisture, add more beer. Serve over white rice.

1 comment:

  1. This is a great way to use those ducks your husband got the other day.