Wednesday, January 28, 2015

Wild Duck Gumbo | Dark Chocolate Color Roux with Cajun Vegetables and Spices


  • 2 large ducks, cut into pieces
  • 1 gallon water, unseasoned
  • 1 cup oil
  • 1 cup all-purpose flour
  • 2 large onions, chopped
  • 3 quarts water
  • 2 Tbs salt
  • 1 tsp white pepper
  • 1/2  tsp red pepper
  • 1/2  cup green onions, chopped
  • 1/4  cup parsley, chopped
    Slow-boil the duck pieces in the gallon of unseasoned water for about an hour to reduce the wild taste. Drain and rinse the duck meat to remove any coating which may have formed during the boiling process. Next, make a roux with the flour and oil until you have attained a dark-chocolate color. Sauté the vegetables in the hot roux until tender.

    Gradually add and mix the 3 quarts of water to the roux and vegetables then bring everything back to a slow boil.  Add the duck to your gumbo and continue to cook on medium heat for 30 - 40 minutes. Stir in the salt and pepper seasonings and continue cooking on medium-low heat until the duck meat is tender and the spices are absorbed by the roux.

    About 10 minutes before serving add the chopped green onion tops and parsley. Serve with cooked long grain white rice.

    Mais C'est Bon! Ahheee!!

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