Wild Duck Gumbo


2 (4 pound) wild ducks, cut up
1/2 cup cooking 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
3 tablespoon minced garlic
1 (14.5 ounce) can stewed tomatoes
4 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


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.

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