Wild Duck Gumbo Recipes

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WILD DUCK GUMBO



Wild Duck Gumbo image

Our family and friends just love this delightful, rich gumbo - it's such a unique way to serve this wild bird. We like that the meat is tender but not greasy. With all the wonderful spices, this gumbo is a flavorful main dish. -Doris Heath, Bryson City, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 2h5m

Yield 16 servings (4 quarts).

Number Of Ingredients 18

2 wild ducks, cut up
1/2 cup canola oil
2/3 cup all-purpose flour
1 pound smoked sausage, sliced
2 cups chopped onion
1-1/2 cups chopped green pepper
1-1/2 cups sliced celery
2 tablespoons minced fresh parsley
1 tablespoon minced garlic
1 can (14-1/2 ounces) stewed tomatoes
2 bay leaves
2 tablespoons Worcestershire sauce
1-1/2 teaspoons pepper
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
2 quarts water
Hot cooked rice

Steps:

  • In a Dutch oven over medium heat, brown duck in batches in oil. Remove and set aside. Discard all but 2/3 cup drippings. Add flour to drippings; cook and stir over medium heat until brown, 12-14 minutes. Add sausage, onion, green pepper, celery, parsley and garlic. Cook for 10 minutes, stirring occasionally. , Stir in the next eight ingredients. Add duck; bring to a boil. Reduce heat; cover and simmer 60-75 minutes or until duck is tender., Remove duck. Cool. Debone and cut into chunks; return to pan. Simmer 5-10 minutes or until heated through. Remove bay leaves. Serve with rice.

Nutrition Facts : Calories 334 calories, Fat 25g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 584mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

WILD DUCK GUMBO



Wild Duck Gumbo image

Make and share this Wild Duck Gumbo recipe from Food.com.

Provided by Iowahorse

Categories     Gumbo

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 18

2 wild ducks, cut up
1/2 cup cooking oil
2/3 cup all-purpose flour
1 lb smoked sausage, sliced
2 cups chopped onions
1 1/2 cups green peppers, chopped
1 1/2 cups celery, sliced
2 tablespoons fresh parsley, minced
1 tablespoon garlic, minced
14 1/2 ounces stewed tomatoes
2 bay leaves
2 tablespoons Worcestershire sauce
1 1/2 teaspoons pepper
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
2 quarts water
hot cooked rice

Steps:

  • In a Dutch oven over medium heat, brown duck in batches in oil.
  • Remove and setaside.
  • Discard all but 2/3 cup drippings.
  • Add flour to drippings; cook and stir over medium heat until brown, 12-14 minutes.
  • Add sausage, onion, green pepper, celery, parsley and garlic.
  • Cook for 10 minutes, stirring occasionally.
  • Add next 8 ingredients; mix well.
  • Add duck; bring to a boil.
  • Reduce heat; cover and simmer 60-75 minutes or until duck is tender.
  • Remove duck.
  • Cool.
  • Debone and cut into chunks; return to pan.
  • Simmer 5-10 minutes or until heated through.
  • Remove bay leaves.
  • Serve with rice.

Nutrition Facts : Calories 1420.8, Fat 105.1, SaturatedFat 30.2, Cholesterol 293.4, Sodium 2813.7, Carbohydrate 40.2, Fiber 4.8, Sugar 11.3, Protein 77.2

DUCK AND WILD MUSHROOM GUMBO



Duck and Wild Mushroom Gumbo image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h55m

Yield 4 servings

Number Of Ingredients 25

2 tablespoons vegetable oil
1 large duck (about 5 pounds), cut into 8 pieces
2 teaspoons Rustic Rub, recipe follows
3/4 cup vegetable oil plus 2 teaspoons
3/4 cup all-purpose flour
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
2 cups sliced assorted wild mushrooms, such as shiitakes, oysters, or chanterelles
1 tablespoon minced garlic
Salt and cayenne pepper
1/2 teaspoon dried thyme
3 bay leaves
2 quarts beef stock
2 cups water
2 cups cooked white rice
2 tablespoons chopped green onions
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Steps:

  • In a large pot, heat the 2 tablespoons of vegetable oil. Season the duck pieces with Rustic Rub. When the oil is hot, sear the duck pieces for 2 minutes on each side. Remove the duck from the oil and set aside. Combine the remaining oil and flour in the pot. Continue to cook, stirring the mixture constantly for 12 to 15 minutes, until a medium brown roux is formed; the roux should be the color of peanut butter. Add the onions, bell peppers, celery, and duck pieces. Reduce the heat to a simmer and cook for 10 minutes. Add the mushrooms and garlic. Season with salt and cayenne. Add the thyme and bay leaves. Cook the mixture, stirring often, for 5 minutes. Add the stock and water. Bring the mixture up to a boil and reduce to a simmer. Cook for 2 hours, skimming any fat that may rise to the surface. Taste and adjust the seasoning if necessary. Serve the gumbo in shallow bowls and garnish with the rice and green onions. Serve with crusty bread.
  • Combine all ingredients and store in an air-tight container.

DUCK AND WILD MUSHROOM GUMBO



Duck and Wild Mushroom Gumbo image

Provided by Emeril Lagasse

Categories     main-dish

Yield 3 quarts, 8 to 12 servings

Number Of Ingredients 28

4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup vegetable oil
1 (4 to 5-pound) duck, rinsed well and patted dry, excess fat removed
1 (4 to 5-pound) duck, rinsed well and patted dry, excess fat removed
1 1/2 pounds wild mushrooms (chanterelle, wood ear, shiitake, oyster), cleaned, stemmed and diced
1 1/2 cups finely chopped yellow onions
3/4 cup finely chopped celery
1 cup all-purpose flour
3/4 cup finely chopped green, red and/or yellow bell peppers
2 tablespoons minced garlic
1 (12-ounce) bottle Abita Turbo Dog, or other stout beer
6 cups chicken stock
1 teaspoon dried thyme
2 bay leaves
4 teaspoons Essence, recipe follows
1/4 teaspoon cayenne pepper
Steamed long or medium-grain white rice, accompaniment
1 cup chopped green onions, green tops only, for garnish
1/2 cup chopped parsley, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Using a sharp boning or butcher's knife, cut along either side of the backbone, remove and discard. Cut the duck in half through the breastbone. Cut the legs from each half. Remove the first 2 digits of the wings. Set the legs aside and cut the breasts in half horizontally.
  • Season the duck with 1 teaspoon of salt and the black pepper.
  • Place a large Dutch oven over medium heat until hot. Place the seasoned duck, skin-side down, in the pan and sear until golden brown, 7 to 8 minutes per side. Remove from the pan.
  • To the fat remaining in the pan, add the vegetable oil. Stir in the flour. Using a heavy wooden spoon, stir the roux constantly over medium heat until it reaches the color of dark chocolate, 20 to 25 minutes. Add the mushrooms, onions, celery, peppers and garlic and cook, stirring, until soft, 4 to 5 minutes. Add the beer and stir to incorporate. Add the stock, thyme, bay leaves, Essence, cayenne pepper and the remaining 3 teaspoons of salt. Stir well to blend. Increase the heat and bring to a boil. Lower the heat and return the seared duck pieces to the pot. Simmer, stirring occasionally, for 1 hour and 30 minutes.
  • With tongs, carefully transfer the duck pieces to a platter to cool. When cool enough to handle, remove the skin and discard. Remove the meat from the bones and return to the gumbo. Discard the bay leaves.
  • To serve, ladle into large soup bowls and top each portion with about 1/4 cup of hot rice. Garnish with the green onions and chopped parsley, and serve immediately.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

WILD DUCK GUMBO



Wild Duck Gumbo image

Number Of Ingredients 18

2 wild ducks, cut up
1/2 cup vegetable oil
2/3 cup all-purpose flour
1 pound smoked sausage, sliced
2 cups chopped onions
1-1/2 cups chopped green peppers
1-1/2 cups sliced celery
2 tablespoons minced fresh parsley
1 tablespoon minced garlic
1 (14 1/2-ounce) can stewed tomatoes
2 bay leaves
2 tablespoons Worcestershire sauce
1-1/2 teaspoons pepper
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
2 quarts water
Hot cooked rice

Steps:

  • In a Dutch oven over medium heat, brown duck in batches in oil. Remove and set aside. Discard all but 2/3 cup drippings. Add flour to drippings cook and stir over medium heat until brown, 12-14 minutes. Add sausage, onion, green pepper, celery, parsley and garlic. Cook for 10 minutes, stirring occasionally. Add next eight ingredients mix well. Add duck bring to a boil. Reduce heat cover and simmer 60-75 minutes or until duck is tender. Remove duck. Cool. Debone and cut into chunks return to pan. Simmer 5-10 minutes or until heated through. Remove bay leaves. Serve with rice.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

WILD DUCK GUMBO



Wild Duck Gumbo image

Our family and friends just love this delightful, rich gumbo - it's such a unique way to serve this wild bird. We like that the meat is tender but not greasy. With all the wonderful spices, this gumbo is a flavorful main dish. -Doris Heath, Bryson City, North Carolina

Provided by Allrecipes Member

Time 2h5m

Yield 16

Number Of Ingredients 18

2 (4 pound) wild ducks, cut up
½ cup cooking oil
⅔ cup all-purpose flour
1 pound smoked sausage, sliced
2 cups chopped onion
1 ½ cups chopped green pepper
1 ½ cups sliced celery
2 tablespoons minced fresh parsley
1 tablespoon minced garlic
1 (14.5 ounce) can stewed tomatoes
2 leaf (blank)s bay leaves
2 tablespoons Worcestershire sauce
1 ½ teaspoons pepper
1 teaspoon salt
1 teaspoon dried thyme
¼ teaspoon cayenne pepper
2 quarts water
2 cups Hot cooked rice

Steps:

  • In a Dutch oven over medium heat, brown duck in batches in oil. Remove and set aside. Discard all but 2/3 cup drippings. Add flour to drippings; cook and stir over medium heat until brown, 12-14 minutes. Add sausage, onion, green pepper, celery, parsley and garlic. Cook for 10 minutes, stirring occasionally. ADd next eight ingredients; mix well. Add duck; bring to a boil. Reduce heat; cover and simmer 60-75 minutes or until duck is tender. Remove duck. Cool. Debone and cut into chunks; return to pan. Simmer 5-10 minutes or until heated through. Remove bay leaves. Serve with rice.

Nutrition Facts : Calories 878.3 calories, Carbohydrate 15.4 g, Cholesterol 139.8 mg, Fat 78.4 g, Fiber 1.3 g, Protein 26.3 g, SaturatedFat 25.3 g, Sodium 738.6 mg, Sugar 3.1 g

COMMANDER'S PALACE DUCK, WILD MUSHROOM AND ANDOUILLE FILé GUMBO



Commander's Palace Duck, Wild Mushroom And Andouille Filé Gumbo image

This dish was part of a Thanksgiving meal improvised in New Orleans. The recipe includes classic southern Louisiana flavors, like andouille sausage. The filé is important, as it acts as a thickening agent. It is often used as an alternative to okra in gumbos.

Provided by Molly O'Neill

Categories     appetizer

Time 2h45m

Yield 24 cups

Number Of Ingredients 19

2 teaspoons salt
2 teaspoons pepper
1 cup flour, sifted, and 1/4 cup more for dusting duck
3/4 cup vegetable oil
1 duck, about 6 pounds, quartered and skinned
5 cups diced yellow onions
5 cups diced celery
3 cups diced green or red bell peppers
6 cloves garlic, minced
1 teaspoon cayenne
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 pinch dried thyme
4 bay leaves
2 quarts veal stock
1 1/2 pounds andouille sausage or kielbasa, sliced in quarters lengthwise and cut crosswise in 1/2-inch pieces
2 pounds wild mushrooms, morels or portobellos, cut in 1/2-inch pieces
1 tablespoon file powder
Louisiana-style hot sauce

Steps:

  • Combine 1 teaspoon salt, 1 teaspoon pepper and 1/4 cup flour. Heat oil in a large, dry Dutch oven over high heat until smoking, about 5 minutes. Dust duck with flour mixture, shake off excess and sear in the oil 5 minutes until brown on all sides. Remove from pan.
  • In the same pan over medium heat, slowly add the 1 cup of sifted flour. Stir constantly, to prevent burning, until mixture is a light-brown color, about 6 to 7 minutes. (If the roux has black flecks in it, it is burned and must be remade.)
  • Remove from heat, add the onions and stir well. Lower heat to medium, return the pot to heat and add the celery, stirring for 30 seconds, then the bell peppers, and stir, scraping the sides and bottom of the pot. Add garlic, then all remaining seasoning except file powder. Slowly add the veal stock, continuing to stir.
  • Add the duck, sausage and mushrooms. Bring to a boil, stirring constantly, and simmer 2 1/2 hours. Skim off excess fat. Remove duck pieces from the pot and when cool, remove and discard bones and return duck meat to the pot. Return gumbo to boil and vigorously stir in the file powder until dissolved. Add Louisiana-style hot sauce to taste and serve over white rice.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 20 grams, Carbohydrate 9 grams, Fat 32 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 457 milligrams, Sugar 2 grams, TransFat 0 grams

DUCK AND WILD MUSHROOM GUMBO



Duck and Wild Mushroom Gumbo image

Provided by Emeril Lagasse

Categories     Soup/Stew     Beer     Duck     Mushroom     Rice     Vegetable     Sauté     Stew     Fall     Bon Appétit

Yield Makes10 servings

Number Of Ingredients 19

1 4- to 5-pound duck, thawed if frozen, excess fat removed, backbone removed, duck quartered
3 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup vegetable oil
1 cup all purpose flour
1 1/2 pounds assorted wild mushrooms (such as chanterelle, oyster, and stemmed shiitake), cut into1-inch pieces
1 1/2 cups chopped onion
3/4 cup finely chopped celery
3/4 cup finely chopped red bell pepper
7 garlic cloves, minced
1 12-ounce bottle stout
6 cups low-salt chicken broth
4 teaspoons Emeril's Original Essence*
2 bay leaves
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
5 cups freshly cooked white rice
1/2 cup chopped green onions
1/2 cup chopped fresh parsley

Steps:

  • Heat heavy large pot over medium-high heat until hot, about 3 minutes. Sprinkle duck with 1 teaspoon salt and 1/2 teaspoon pepper. Add to pot, skin side down, and sear until golden brown, about 8 minutes per side. Using tongs, transfer duck to plate.
  • Add vegetable oil, then flour to drippings in pot; stir with wooden spoon to blend well. Reduce heat to medium and stir constantly until roux is chocolate-brown color, about 25 minutes. (If roux is still light brown after 20 minutes, increase heat to medium-high for final 5 minutes.) Add mushrooms, onion, celery, bell pepper, and garlic to roux and cook until mushrooms and vegetables are soft, stirring frequently, about 4 minutes. Add stout; stir to blend. Add chicken broth, Emeril's Original Essence, bay leaves, thyme, cayenne, and remaining 2 teaspoons salt; stir to blend well. Return duck pieces to pot. Increase heat and bring to boil. Reduce heat to medium-low; simmer uncovered until duck is tender, skimming foam from surface and stirring occasionally, about 1 1/2 hours.
  • Using tongs, transfer duck to plate; cool until easy to handle, about 20 minutes. Remove meat from bones; discard bones and skin. Cut meat into 1-inch pieces. Spoon fat off top of gumbo. Return meat to gumbo; season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.)
  • Divide cooked white rice among 10 bowls. Ladle gumbo over. Sprinkle with green onions and parsley and serve.
  • *A dried herb and spice blend available at some specialty foods stores and in the spice section of some supermarkets. A combination of 1 teaspoon salt, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1 teaspoon onion powder, 1 teaspoon paprika, and 1/2 teaspoon cayenne can be substituted

DUCK GUMBO



Duck Gumbo image

Provided by Matt Lee And Ted Lee

Categories     main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 24

1/4 teaspoon cayenne
3/4 teaspoon ground black pepper
2 1/2 teaspoons paprika
1 teaspoon kosher salt
1 5-pound duck
1 medium Spanish onion, in 1/2-inch dice
1 carrot, in 1/2-inch dice
3 celery stalks, in 1/2-inch dice
1/2 cup flour
1/2 cup canola oil
2 quarts chicken broth
1 large red bell pepper, in 1/4-inch dice
1 large green bell pepper, in medium dice
3 cloves garlic, minced
1 small carrot, chopped fine
1 bunch chopped scallions
1 tablespoon chopped parsley
Juice of 1/2 lemon
1/4 teaspoon ground allspice
1 teaspoon dried oregano
1 teaspoon dried thyme
3 bay leaves
4 tablespoons tomato paste
3 cups okra, sliced

Steps:

  • Preheat oven to 400 degrees. Combine cayenne, 1/2 teaspoon pepper, 1/2 teaspoon paprika and salt, and sprinkle liberally over duck. Arrange dice of onion, carrot and 1 stalk celery in a roasting pan. Place duck on a rack in pan. Roast 1 1/2 hours.
  • Whisk flour and oil together in a heavy- bottomed pot, and simmer over low to moderate heat, whisking constantly, until mixture turns chocolate brown, about 45 minutes. Set aside.
  • Remove duck meat from bones, and reserve. Place carcass and bones in a 6-quart stockpot. Pour off all but 2 tablespoons fat from roasting pan. Add broth and 1 quart water to pot, and simmer 1 hour.
  • Heat 1 tablespoon duck fat in a large skillet over medium heat. Add peppers, remaining celery, garlic, carrot, scallions, parsley, lemon juice, remaining paprika, allspice, remaining pepper, oregano, thyme and bay leaves. Saute until soft, about 8 minutes. Stir in tomato paste.
  • Strain stock into a large pot, and add water to make 12 cups liquid. Bring to a boil, and vigorously whisk in roux a spoonful at a time until liquid thickens. Add vegetable mixture. Simmer 30 minutes.
  • Wipe the large skillet, and heat remaining duck fat over low heat. Fry okra gently for 15 to 20 minutes, turning often to avoid scorching. Add to pot with duck meat, and simmer 20 minutes. Serve over rice.

Nutrition Facts : @context http, Calories 1115, UnsaturatedFat 63 grams, Carbohydrate 27 grams, Fat 97 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 29 grams, Sodium 800 milligrams, Sugar 9 grams, TransFat 0 grams

WILD DUCK GUMBO



Wild Duck Gumbo image

Our family and friends just love this delightful, rich gumbo - it's such a unique way to serve this wild bird. We like that the meat is tender but not greasy. With all the wonderful spices, this gumbo is a flavorful main dish. -Doris Heath, Bryson City, North Carolina

Provided by Allrecipes Member

Time 2h5m

Yield 16

Number Of Ingredients 18

2 (4 pound) wild ducks, cut up
½ cup cooking oil
⅔ cup all-purpose flour
1 pound smoked sausage, sliced
2 cups chopped onion
1 ½ cups chopped green pepper
1 ½ cups sliced celery
2 tablespoons minced fresh parsley
1 tablespoon minced garlic
1 (14.5 ounce) can stewed tomatoes
2 leaf (blank)s bay leaves
2 tablespoons Worcestershire sauce
1 ½ teaspoons pepper
1 teaspoon salt
1 teaspoon dried thyme
¼ teaspoon cayenne pepper
2 quarts water
2 cups Hot cooked rice

Steps:

  • In a Dutch oven over medium heat, brown duck in batches in oil. Remove and set aside. Discard all but 2/3 cup drippings. Add flour to drippings; cook and stir over medium heat until brown, 12-14 minutes. Add sausage, onion, green pepper, celery, parsley and garlic. Cook for 10 minutes, stirring occasionally. ADd next eight ingredients; mix well. Add duck; bring to a boil. Reduce heat; cover and simmer 60-75 minutes or until duck is tender. Remove duck. Cool. Debone and cut into chunks; return to pan. Simmer 5-10 minutes or until heated through. Remove bay leaves. Serve with rice.

Nutrition Facts : Calories 878.3 calories, Carbohydrate 15.4 g, Cholesterol 139.8 mg, Fat 78.4 g, Fiber 1.3 g, Protein 26.3 g, SaturatedFat 25.3 g, Sodium 738.6 mg, Sugar 3.1 g

OLD FASHIONED WILD DUCK/GOOSE GUMBO



Old Fashioned Wild Duck/Goose Gumbo image

This is a gumbo made without a roux - I had to learn how to make this for my first hubby because that's how his mom made it! It took me a few tries to get it to brown enough, but, once I learned the secret (a good, heavy pot!) my gumbo by far surpassed hers. If you use wild goose you have to let it simmer a long time (2 to 4 hours) and keep the liquid level up. Ducks, depending on size, will get tender in 1 to 2 hours It's some trouble, but worth the effort.

Provided by Cajun Cooker

Categories     Gumbo

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 duck or 1 goose
1 lb smoked pork sausage
1/2 cup vegetable oil
1 cup chopped onion
1 cup chopped bell pepper
1 cup chopped onion tops
1/4 cup parsley
2 teaspoons salt
1 teaspoon pepper

Steps:

  • Cut up the duck or goose and season with salt and pepper.
  • Pour cooking oil into large black iron pot or any other heavy cooking pot. Heat oil and add cut up duck or goose.
  • Brown all sides of meat, gradually adding small amounts of water to keep it from burning. Keep browning it until you get a good dark crust on the bottom and sides of the pot.
  • When it's browned enough, remove the meat and pour off any excess oil left in pot. Return meat to pot and add enough water to cover the meat.
  • Cut up the sausage into thick slices and add it to the pot.
  • Add all of the chopped vegetables and additional salt and pepper. You can also use optional seasonings, like 'Tony Chachere's' or 'Slap Ya Mama' if you can get your hands on it.
  • Simmer until the meat is tender - this is the key. Ducks will tenderize alot quicker than geese will. I have simmered geese as long as 3 or 4 hours - to the point where the vegetables had all cooked to nothing. I happen to like alot of 'floaties' in my gumbo, so, if that happens, I add more and cook until they're also tender. Keep adding water as it cooks down to keep the level up.
  • Turn gumbo off for a while so that any excess grease or oil from the sausage will rise to the top, then skim it off.
  • Ladle this into a bowl of steamed long grain rice and serve with a side of potato salad. Good on cold, wet winter days. Well worth the effort.

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WILD DUCK GUMBO | RECIPE | WILD DUCK GUMBO RECIPE, WILD DUCK …
Nov 8, 2018 - This is 1 of the many recipes that I have developed over my lifetime of outdoor life. Nov 8, 2018 - This is 1 of the many recipes that I have developed over my lifetime of outdoor …
From pinterest.ca


GUMBO RECIPE WITH WILD DUCK - A TASTE OF LOUISIANA CAJUN STYLE
2022-03-15 Wild duck gumbo recipe. Prep time 45 minutes Cooking time 1 hour 30 minutes. Ingredients: 2 mallard, quartered; 250ml rapeseed oil; 300g chorizo (or andouille sausage if …
From secure.shootinguk.co.uk


WILD DUCK GUMBO RECIPE | RECIPELAND
In a Dutch oven over medium heat, brown duck in batches in oil.. Remove and set aside. Discard all but ⅔ cup drippings. Add flour to drippings; cook and stir over medium heat until brown, 12 …
From recipeland.com


SHRIMP AND DUCK GUMBO RECIPES
Flip and cook 3 to 4 minutes on the meat side. Remove duck legs from skillet, leaving rendered duck fat in the skillet. Whisk 1 cup flour into the duck fat, adding enough vegetable oil to …
From recipes.servegame.org


GUMBO RECIPE WITH WILD DUCK - A TASTE OF LOUISIANA CAJUN STYLE
2022-03-15 Season the duck and brown in 30ml of the oil. When this is done, remove the duck and put to one side. Add the chopped sausage, vegetables and half of the chicken stock to the …
From shootinguk.co.uk


WILD DUCK GUMBO RECIPE: HOW TO MAKE IT
Remove and set aside. Discard all but 2/3 cup drippings. Add flour to drippings; cook and stir over medium heat until brown, 12-14 minutes. Add sausage, onion, green pepper, celery, parsley …
From preprod.tasteofhome.com


RECIPE: DUCK GUMBO | AN OFFICIAL JOURNAL OF THE NRA
2019-06-22 Recipe: Duck Gumbo. by Brad Fenson; posted on June 22, 2019 News, Wild Game Recipes, Game, Upland & Waterfowl, Lifestyle. Support NRA American Hunter …
From americanhunter.org


WILD DUCK GUMBO RECIPE - FOOD NEWS
Preheat oven to 300° F. Pat the duck legs dry. Place skin side up in a roasting pan (use two pans if necessary) and pour the cup of bacon fat and vegetable oil over. Cover pan with aluminum …
From foodnewsnews.com


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