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Duck-and-Sausage Gumbo

"French bread makes this spicy dish a complete meal."
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Ingredients

servings
Original recipe yields 14 servings (3 1/2 quarts)

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Directions

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  1. BRING duck in water to cover to a boil in a Dutch oven. Skim off foam. Add celery pieces, carrot, and quartered onion. Cover, reduce heat, and simmer 1 hour. Remove duck from broth, reserving 8 cups broth. Discard vegetables. Set meat and broth aside to cool. Remove meat from bones, and chop into bite-size pieces.
  2. COMBINE flour and next 6 ingredients. Heat oil in a Dutch oven or large cast-iron skillet. Add flour mixture, and cook over medium heat, stirring constantly, until roux is chocolate colored (about 30 to 45 minutes). Reduce heat to medium-low; add bell pepper, chopped onion, chopped celery, and garlic. Cook, stirring constantly, until vegetables are tender. Gradually stir in reserved broth. Add chopped duck meat, sausage, okra, and bay leaf.
  3. BRING to a boil; reduce heat, and simmer 50 minutes. Discard bay leaf. Serve with hot cooked rice and French bread.

Footnotes

  • Reprinted with permission of Southern Living® magazine. All rights reserved.

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Reviews

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Making a roux this dark does take time, but it's worth it. The gumbo has a rich, brown flavor that is even better the second day. I didn't skin the duck; instead, I boiled it and separated the s...

this was the first time i made a gumbo...my husband loved it!!! this is a keeper!i had leftover duck from christmas so i scaled the recipe down to 4 and i doubled all the spices that the recipe ...

This dish has been deemed an opening day tradition. An excellent recipe and relatvely easy. Just make sure you get your roux perfected and the rest is a cinch. I added file as well during the la...