More Great Recipes: Wild Game

Duck and Sausage Gumbo


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Serves | Prep Time | Cook Time

Ingredients

2 (5 1/2 pound ducks) excess fat discarded, and cut into serving pieces

2 lb kielbasa, cut into 1/4-inch rounds

12 cup chicken broth

6 cup water

1/3 cup all purpose flour

2 onions, chopped

2 celery ribs, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

1 tsp cayenne

2 cup scallions, thinly sliced

3 cup cooked white or brown rice or a mixture of each


1 Prick duck skin all over with the tip of a knife. In a heavy skillet brown kielbasa and duck in batches over moderately high heat, transferring as browned to paper towels to drain. Combine kielbasa and duck with broth and water in a 6 gallon kettle and bring to a simmer.



2 Pour off all but 1/4 cup fat from skillet. Add flour and cook roux over low heat, stirring constantly, until a shade darker than peanut butter, about 30 minutes. Add onions, celery, and bell peppers, and cook, stirring occasionally, until vegetables are crisp-tender. Add vegetable mixture to kettle and stir until roux is dissolves.



3 Simmer gumbo, uncovered, for 2 hours and let cool completely. Bone duck, discarding skin and bones. Chill gumbo overnight. Gumbo may be made 2 days in advance and kept covered and chilled. Discard fat on surface and reheat gumbo with cayenne, scallions, and salt over moderate heat. Serve over rice.


Pairs Well With


Notes

A dash of local for every season
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