- 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.
- 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.
- BRING to a boil; reduce heat, and simmer 50 minutes. Discard bay leaf. Serve with hot cooked rice and French bread.
- Reprinted with permission of Southern Living® magazine. All rights reserved.
ReviewsRead all reviews 3
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 ...