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Duck Gumbo recipe

Louisiana-style duck and okra stew.

Recipe: Duck Gumbo

3 ducks
12 cups water
4 onions, chopped
10 celery ribs, chopped
1 tablespoon salt
2 teaspoons ground black pepper
1 bay leaf
1/2 cup red wine
1 cup all-purpose flour
1 cup vegetable oil
2 garlic cloves, crushed
1 (8-ounce) can tomato sauce
1 (10-ounce) package frozen okra
2 tablespoons Worcestershire sauce
1/8 teaspoon liquid hot pepper sauce
1 tablespoon salt
1 tablespoon ground pepper

  • In a large kettle combine ducks, water,onion, 2 cups celery, salt, pepper, bay leaf, and red wine. Simmerfor 1 1/2 to 2 hours or until the meat is tender. Remove theduck and debone when cool. Chop the meat. Set aside. Strain thestock.
  • Add to the kettle flour and oil, stirringconstantly, to make a roux. Quickly add onions, 1 cup celeryribs, and garlic cloves. Cook over medium heat for 5 minutes,stirring occasionally. Slowly add the stock and stir until smooth.Add tomato sauce, frozen okra, Worcestershire sauce, liquid hotpepper sauce, salt, pepper, and the chopped duck meat. Simmerfor 1 hour.

    Makes 12 servings.

    Note: Source for this recipe is unknownand it has not been tested for accuracy.

    Duck Gumbo recipe

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