Duck and Tasso Gumbo

Chef Kevin Rathbun, Taste of the NFL 1999


Prep Time {15 min}

Cook Time {1 hr 40 min }

Serving Size {8 servings}


3 lbs. Maple Leaf Farms Duck Legs
1 Tbsp. Coarse Salt
2 tsp. Freshly Ground Black Pepper
1 Tbsp. New Mexican Red Chile Powder

1/3 cup Canola Oil
1 cup All Purpose Flour

Tasso Gumbo:
1 large Yellow Onion, diced
2 Green Bell Peppers, diced
1 cup Celery, diced
1 Tbsp. Garlic, minced
1 lb. Tasso Ham, diced
8 cups Chicken or Duck Stock
3 Bay Leaves
2 Tbsp. Gumbo File
1 tsp. Dried Thyme
1/2 lb. Okra, sliced into 1/4-inch pieces
2 cups Peeled & Diced Tomatoes, medium dice
As Desired Cooked White Rice


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For the Duck: 1. Season duck legs with salt, pepper and chili powder. Sauté on both sides until golden brown. Transfer to a baking dish and place in a 400° oven for 1 hour or until cooked through (internal temperature of 180°). Let cool. Remove skin and pull the meat off the bones. Shred meat and reserve.

For the Roux: 2. Heat the oil in a sauté pan. Add flour and stir over medium-low heat until golden brown, approximately 25 minutes. Stir constantly and be careful not to burn. The mixture is ready when it has a nutty fragrance and is the color of a copper penny.

For the Gumbo: 3. Dice onion, peppers and celery. In a large pot, sauté the vegetables in a little oil for 3-4 minutes. Add garlic and Tasso ham and continue to sauté for 2 more minutes. Slowly, while stirring, add the roux to the vegetable mixture. Continue stirring and slowly add the stock and duck glaze. Add remaining ingredients and season to taste. Add the duck meat and simmer an additional 15 minutes. Serve over white rice.

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