Post by April B. on Feb 20, 2003 13:05:45 GMT -6
Duck Gumbo
1/2 cup vegetable oil 1 cup flour
1/2 cup chopped green bell pepper 1 1/2 cups chopped yellow onion
1/4 cup chopped celery 1 pound chopped pork tasso, optional
1 pound smoked sausage 2 garlic cloves, chopped
4 quarts boiling water 2 bay leaves (crushed)
2 ducks 2 to 3 teaspoons hot sauce
1 cup chopped green onions Seasoned salt
Hot cooked Louisiana rice Filé Powder
Cook oil and flour in a cast-iron Dutch oven over medium-low heat, stirring constantly, 30 to 45 minutes or until dark brown.
Add bell pepper, onion, and celery, and sauté 2 to 4 minutes.
Add tasso, smoked sausage, and garlic, and cook 1 minute.
Add 4 quarts water, bay leaves, and duck, stirring well.
Reduce heat and simmer 1 hour and 30 minutes to 2 hours, stirring every 10 to 15 minutes.
Add hot sauce, green onions, and seasoned salt during the last 15 minutes.
Serve over rice and sprinkle with filé.<br>
Yield: 4 to 6 servings
1/2 cup vegetable oil 1 cup flour
1/2 cup chopped green bell pepper 1 1/2 cups chopped yellow onion
1/4 cup chopped celery 1 pound chopped pork tasso, optional
1 pound smoked sausage 2 garlic cloves, chopped
4 quarts boiling water 2 bay leaves (crushed)
2 ducks 2 to 3 teaspoons hot sauce
1 cup chopped green onions Seasoned salt
Hot cooked Louisiana rice Filé Powder
Cook oil and flour in a cast-iron Dutch oven over medium-low heat, stirring constantly, 30 to 45 minutes or until dark brown.
Add bell pepper, onion, and celery, and sauté 2 to 4 minutes.
Add tasso, smoked sausage, and garlic, and cook 1 minute.
Add 4 quarts water, bay leaves, and duck, stirring well.
Reduce heat and simmer 1 hour and 30 minutes to 2 hours, stirring every 10 to 15 minutes.
Add hot sauce, green onions, and seasoned salt during the last 15 minutes.
Serve over rice and sprinkle with filé.<br>
Yield: 4 to 6 servings
