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University » Recipes » Duck and Sausage Gumbo

Duck and Sausage Gumbo
Submitted by George Schenck


2 whole ducks, quartered
2-3 lbs smoked sausage
2 whole onions (I like 1 red and 1 white)
4 stalks celery
1 carrot
2 green bell peppers
3-4 bay leaves
1 large can whole tomatoes
Olive oil
Salt and pepper to taste



Prep: Season the quartered ducks on both sides with salt and pepper. Slice the onions and all other vegetables to the same volume/size to facilitate even cooking times. Slice the sausage to your desired size.

Heat about 3 tablespoons of olive oil on medium-high heat until lightly smoking, then add about 4 quarters of seasoned duck. You’ll eventually brown them all, but you don’t want to overcrowd your pan and drop the oil temperature too low. Always have the raw pieces ready to cook so you don’t burn your olive oil; different pieces cook for different lengths of time. Sear all the pieces of duck on both sides until they’re caramelized. Place the duck in pan to cool.

Once cooled, shred or pull all the meat from the bone. Sauté the chopped onions on medium-high heat in the pan drippings from your duck, adding more olive oil if more is necessary until browned. Add the other chopped vegetables and bay leaves, salt & pepper, and cook & stir until soft. You can add any alcohol at this point, but I wouldn’t go more than a half a beer or 2-3 shots of your desired spirit. When the vegetables are cooked, turn the stove to high and then add the tomatoes, including the liquid from the can. Cook for 15 minutes until it’s slightly reduced. Taste for seasoning, and adjust if necessary.

Keep stirring. I do all of my sautéing in my 10 quart Magnalite® to help reduce the clean up. Once the mixture is reduced, add the duck and the sausage and cook for 5 minutes on medium-high. Then, add enough water to cover all the ingredients by 3 or so inches and bring to a boil. Let this simmer on low heat for 1-2 hours, always watching the liquid level and adding more water if the gumbo gets too thick.

Serve over cooked rice.

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