Duck Gumbo

Oxmoor House
about 1 1/2 quarts or 4 to 6 servings

Ingredients

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1 (4- to 4 1/2-pound) dressed duckling
10 cups water
8 stalks celery, halved
3 bay leaves
1 large onion, sliced
1 teaspoon pepper
2 (10-ounce) packages frozen cut okra
1 tablespoon shortening
6 green onions, chopped
About 4 cups hot cooked rice
Chopped chives

Preparation

Remove giblets from duckling. Combine giblets, duckling, water, celery, bay leaves, onion, and pepper in a large Dutch oven; bring to a boil. Reduce heat to low, and simmer 1 hour or until meat and vegetables are tender.

Remove duckling from broth; cool. Remove meat from bones; chop meat, and set aside. Strain broth, reserving broth in Dutch oven. Chop giblets finely, and set aside. Discard vegetables and bay leaves.

Sauté okra in hot shortening in a large skillet 10 minutes. Add green onion and chopped duckling; sauté an additional 5 minutes. Add to reserved broth, and simmer 1 hour.

Combine chopped giblets and rice. Serve gumbo over rice mixture, and sprinkle with chives.

Created date

February 2010