DUCK AND ANDOUILLE GUMBO
This is perfect for showcasing what your duck hunter brings home or you may use purchased duck.This is a very traditional Creole gumbo with a wonderful flavor. Originally from an October 1980 issue of Bon Apetit that featured "Creole Cooking at the Source", recipes from Leon Soniat, a New Orleans' native, cooking school teacher and cookbook author.This is a bit time consuming to make, but the taste is worth it!
Provided by Leslie in Texas
Categories Gumbo
Time 3h40m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Combine broth and water in stockpot and bring to a boil.
- Reduce heat and let it simmer while preparing duck.
- Heat oil in heavy large pot.
- Add duck a few pieces at a time and brown well.
- Drain on paper towels while browning remaining pieces.
- Add duck to stockpot.
- Pour about 3/4 cup of the hot oil into heavy medium skillet.
- Make roux by blending in the flour, stirring until a smooth paste is formed.
- Cook ,stirring constantly,until roux is dark coffee-colored brown (this can take up to 30 minutes).
- Carefully stir in some of the hot stock to thin slightly.
- Add celery, onion,and bell pepper and stir constantly until very tender, about 5 minutes;add to stockpot.
- Add sausage to same skillet and brown well; drain off as much excess fat as possible and add sausage to stockpot.
- Keep gumbo at simmering point and add remaining ingredients except hot pepper sauce,green onion and rice and blend well.
- Cover partially and continue simmering until duck is very tender, about 2 1/2 hours.
- Remove from heat and add pepper sauce;blend well.
- Taste for seasoning, adding salt if needed.
- Let stand for 5 minutes.
- Skim off fat, then stir in green onion.
- Ladle gumbo over hot rice and pass additional hot pepper sauce, if desired.
Nutrition Facts : Calories 1864.7, Fat 173.1, SaturatedFat 50.7, Cholesterol 282.9, Sodium 2900.8, Carbohydrate 19.1, Fiber 1.7, Sugar 3.6, Protein 55.9
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