1 gallon

How to Make It

Step 1

Sprinkle ducklings with 1 teaspoon salt; brown in 1/8 cup hot oil in a large skillet over medium heat, turning to brown evenly. Drain well, and set aside.

Step 2

Combine remaining oil and flour in a large stock pot; cook over medium heat, stirring constantly, 45 minutes or until roux is the color of a copper penny. Add onion, and continue cooking until tender.

Step 3

Gradually add water, stirring until well blended. Add duckling, okra, hot sauce, remaining salt, and red pepper. Simmer, uncovered, 2 1/2 hours or until meat begins to fall off bones. Remove from heat; cool. Cover; refrigerate overnight.

Step 4

Skim off and discard fat from surface. Remove duckling; remove meat from bones, discarding bones. Coarsely chop meat; return to gumbo.

Step 5

Add parsley, garlic, and sausage. Cook over low heat until thoroughly heated.

Step 6

Ladle gumbo over rice in individual serving bowls; serve immediately.

Oxmoor House Homestyle Recipes

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