We had duck hunter and waterfowl guide Barry Good on the podcast for episode 159. He was kind enough to share his famous Duck Gumbo recipe with us!
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Wild Duck Gumbo
2 wild ducks, cut up
1/2 cup vegetable oil
2/3 cup all-purpose flour
1 pound smoked sausage, sliced (andouille or chorizo preferred but any smoked sausage works)
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
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.