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Banding Together for Waterfowl

Wild Duck Andouille Gumbo

Submitted by Tom Balk. Serves 6.
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Ingredients
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 cups chopped wild duck
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups vegetable oil
  • 1 cup chopped green bell pepper
  • 3/4 cup chopped celery
  • 8 cups chicken stock
  • 1 1/2 cups chopped andouille sausage
  • 1 teaspoon minced garlic
  • 3/4 cup sliced okra
  • Salt and black pepper to taste
  • Hot red pepper sauce to taste
  • Hot cooked rice
Cooking Instructions
  1. Mix the salt, black pepper, cayenne pepper, white pepper, paprika, onion powder and garlic powder in a bowl and mix well.
  2. Sprinkle half of the seasoning mixture over the duck in a bowl and toss to coat. Let stand for 30 minutes.
  3. Mix the remaining seasoning and half the flour in a bowl. Add to the duck and toss to coat.
  4. Heat 1/4 cup of the oil in a heavy saucepan until very hot. Add the duck and fry until golden brown and cooked through. Remove the duck to paper towels to drain.
  5. Add the remaining 1 cup oil to the saucepan and heat over high heat, stirring constantly and scraping up any browned bits from the bottom of the pan.
  6. Whisk in the remaining flour gradually. Cook for 3 to 4 minutes or until the mixture is very dark brown, whisking constantly.
  7. Remove from the heat and stir in the onion, bell pepper and celery.
  8. Cook over medium heat until the vegetables are tender, stirring constantly. Reduce the heat.
  9. Stir in the sausage, garlic, okra and duck.
  10. Simmer for 15 to 24 minutes or until thickened, stirring frequently.
  11. Season with salt, black pepper and hot sauce. Serve over rice.



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