How to Prepare 2021 Brad's duck gumbo

Brad's duck gumbo. A duck-fat roux and tender duck leg meat meets grassy herbal okra in this special occasion version of the classic Creole stew. Get the recipe for Duck and Andouille Gumbo »Christina Holmes. Remove ducks and pull the breast meat from the bones and chop them into small pieces - use only the breast meat and discard the rest of the bird or.

Gumbo (French: Gombo) is a soup popular in the U. S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener. You can cook Brad's duck gumbo using 23 ingredients and 9 steps. Here is how you cook that.

Ingredients of Brad's duck gumbo

1. It's 1 of boneless skinless breasts from 6 ducks.
2. You need 1/2 cup of butter.
3. Prepare 1/2 cup of flour.
4. Prepare 1 small of onion chopped.
5. Prepare 2 cup of water.
6. You need 3/4 cup of good port wine.
7. It's 28 oz of can stewed tomatoes.
8. Prepare 14 oz of can tomato sauce.
9. It's 14 oz of can sliced okra.
10. It's 1 tbsp of smoked paprika.
11. Prepare 1 tbsp of + cajun seasoning.
12. Prepare 1 tsp of salt.
13. Prepare 1/2 tbsp of Italian seasoning.
14. Prepare 1 tsp of crushed red pepper.
15. You need 4 of bay leaf.
16. Prepare 4 clove of garlic, minced.
17. It's 2 tbsp of balsamic vinegar.
18. Prepare 1 of keilbasa loop sausage, sliced 1/2" thick.
19. You need 1 small of can of diced green chiles.
20. Prepare 1 tbsp of franks red hot.
21. You need 1 tbsp of gumbo file.
22. You need 1/4 cup of flat leaf parsley.
23. It's 1 of cooked rice.

Watch as Chef Ted Bourque' makes his world famous winter chicken or wood duck and seafood gumbo for his friends on the bayou. Season the duck with the salt and pepper and If the gumbo still tastes of roux, add another pint of stock. This gumbo recipe gets its flavor from the Holy Trinity of Cajun cuisine - celery, green bell Put a twist on your andouille gumbo by adding duck to the mix. Like traditional gumbo, this recipe gets its flavor.

Brad's duck gumbo instructions

1. melt butter in a lg heavy dutch oven. add onions and saute until just tender..
2. meanwhile place cleaned duck breasts on a broiler pan. season with cajun spice and broil for 7 - 10 minutes depending on how thick they are. broil to rare and set aside.
3. add flour to onions and make a roux. this will be thick almost doughy. fry until flour starts getting tan in color the mix should smell nutty.
4. slowly add water and port wine in small amounts. stir constantly. if liquid is added too fast, flour will almost turn into dumplings..
5. add tomatoes and tomato sauce, vinegar, garlic and all seasonings except gumbo file..
6. let simmer for 10-15 minutes.
7. slice duck into thin slices.
8. add sausage, duck, hot sauce, gumbo file and green chiles. simmer 5 more minutes.
9. serve over hot cooked rice. garnish with parsley. i like mine spicy so i add extra.hot sauce.

While your ducks are boiling you can prepare your roux in another large pot. Stir in the duck and sausage and heat through. Lower the heat and adjust the seasonings with salt, pepper, Tabasco and Creole spices. Add green onions, parsley Place ducks on top of vegetables. Serve over rice, adding. next day.