DUCK AND SAUSAGE GUMBO

DUCK AND SAUSAGE GUMBO image

Provided by Rev BJ Friley @RevBJFriley

Number Of Ingredients 12

2 - (5 1/2 pound ducks) excess fat discarded, and cut into serving pieces
2 pound(s) kielbasa, cut into 1/4-inch rounds
12 cup(s) chicken broth
6 cup(s) water
1/3 cup(s) all purpose flour
2 - onions, chopped
2 - celery ribs, chopped
1 - red bell pepper, chopped
1 - green bell pepper, chopped
1 teaspoon(s) cayenne
2 cup(s) scallions, thinly sliced
3 cup(s) cooked white or brown rice or a mixture of each

Steps:

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.
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.
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.