DUCK GUMBO from The Hunters Table Cookbook, Ducks Unlimited

Another great recipe to share from The Hunter's Table Cookbook.

Duck Gumbo

from the Waterfowl Winners chapter

Makes about 2 gallons

Contributor: SCOTT LEYSATH

Ducks Unlimited Culinary Council Chef

Ingredients:
6 to 8 large ducks, split in half
Chicken or beef broth
6 TBL Old Bay Seasoning
2 TBL garlic powder
1 TBL oregano
1 TBL salt
3 TBL file powder
5 bay leaves
4 large yellow onions, coarsely chopped
4 red bell peppers, coarsely chopped
1 cup olive oil
1-1/2 cups all purpose flour
20 ounces frozen cut okra, thawed
2 pounds shelled large shrimp
1-1/2 pounds andouille, kielbasa or any smoked sausage, sliced

Instructions:
Place duck in a large pot, cover with water, bring to a boil and simmer for 5 to 6 hours or until meat can be easily removed.

Pull meat from bone, roughly chop and set aside. Strain liquid into another large pot over medium heat, adding additional chicken or beef broth to make 3 quarts of liquid. Add Old Bay Seasoning and the next 7 ingredients. Simmer until onions are translucent.

While simmering, heat oil in a heavy skillet over medium-high heat. Slowly whisk in flour, stirring constantly until mixture (roux) is chocolate brown, but not burnt. Remove from heat and allow to cool completely before stirring roux into pot. Add reserved duck, okra, shrimp and sausage and stir. Simmer for 10 minutes. Remove bay leaves before serving.


Did You Know...
Across the country, Ducks Unlimited members attend more than 4,500 fund-raising events each year.  (The Hunter's Table Cookbook)