17 November, 2012

Duck Gumbo recipes | Folks in the Kitchen

This post contains two community cookbook recipes for Duck Gumbo.
  • Dan's Favorite Duck Gumbo
  • Peggy's Duck Gumbo



Dan's Favorite Duck Gumbo ingredients
Makes 8 to 10 servings
Gumbo
2 mallard ducks
3-quarts water
1.5 sticks butter or margarine
1 cup flour
1 small stalk celery, chopped
3 cloves garlic, minced
4 medium onions, sliced
1 bunch green onions, chopped
1 small can tomato paste
2 tsp Accent
1 tsp oregano
2 Tbsp salt
2 Tbsp gumbo filé (or put 1/2 tsp over rice instead)
2 Tbsp dried parsley
1 tsp thyme
1 Tbsp black pepper, or to taste
2 small cans tomatoes
1-pt sliced okra

For serving
Steamed rice
Cornbread


Directions
Cook ducks in water until tender, reserving the broth. Remove meat; discard the skin and bones. Melt the butter in an iron skillet and slowly blend in flour to make the roux; stir constantly until golden brown.

Strain 2-quarts of the reserved broth; add the roux, stirring until well blended. In a larger pot, combine the duck meat, broth and remaining ingredients; simmer for 3 hours, stirring about every 10 to 15 minutes.

Serve over rice with hot cornbread on the side.


Dan C. contributed his recipe above to the Memphis Child Advocacy Center and Folk's FollyFolks in the Kitchen: Favorite Recipes From Family & Friends (Adamsville: Keepsake Cookbooks, 1996), 56.




Peggy's Duck Gumbo ingredients
Makes 6 servings
Gumbo
6 Tbsp flour
6 Tbsp oil
1 large onion, minced
1/2 cup diced celery
2 mallard duck breasts, cut from the bone
6 cups hot water
Salt and pepper, to taste
1/2 cup minced parsley
4 green onion, chopped
1-lb. hot hickory-smoked bulk sausage, crumbled

For serving
Hot cooked rice


Directions
In 6-quart Dutch oven, make a roux with the flour and oil, stirring constantly over Medium-Low heat until reddish brown.

Add onion and celery, stirring until slightly wilted. Add duck pieces and hot water, mixing well to dissolve the roux. Season with salt and pepper and bring to boil. Lower heat, add parsley, green onions and sausage. Cook, covered, until duck is tender, about 1.5 to 2 hours, stirring occasionally.


Skim the top before serving over hot rice.



Peggy E. contributed above recipe to the Memphis Child Advocacy Center and Folk's FollyFolks in the Kitchen: Favorite Recipes From Family & Friends (Adamsville: Keepsake Cookbooks, 1996), 57.





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