Duck and Tasso Gumbo

Duck and tasso gumbo

Ingredients

Duck

Roux

  • 1/3 cup Canola Oil

  • 1 cup All Purpose Flour

Gumbo

  • 1 large Yellow Onion, diced

  • 2 Green Bell Peppers, diced

  • 1 cup Celery, diced

  • 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

Directions

  • 1

    Season duck legs with salt, pepper and chili powder.

  • 2

    Saute on both sides until golden brown.

  • 3

    Transfer to a baking dish and place in a 400 degree F oven for 1 hour or until cooked through (internal temperature of 180 degrees F).

  • 4

    Let Cool. Remove skin and pull the meat off the bones. Shred meat and reserve.

  • 5

    Heat the oil in a saute pan.

  • 6

    Add flour and stir over medium-low heat until golden brown, approximately 25 minutes. Stir constantly and be careful not to burn.

  • 7

    The mixture is ready when it has a nutty fragrance and is the color of a copper penny.

  • 8

    Dice onion, peppers and celery. In a large pot, saute the vegetables in a little oil for 3-4 minutes.

  • 9

    Add garlic and Tasso ham and continue to saute for 2 more minutes.

  • 10

    Slowly, while stirring, add the roux to the vegetable mixture.

  • 11

    Continue stirring and slowly add the stock 1 cup at a time.

  • 12

    Add bay leaves, gumbo file, thyme, okra, tomatoes, and season to taste.

  • 13

    Add the duck meat and simmer an additional 15 minutes.

  • 14

    Serve over white rice.

Reviews

What do you think of our recipe?
Rating Summary
5
0
4
0
3
0
2
0
1
0
Prep Time: 15 min
Cook Time: 1 hr 40 min
Ready Time: 2 Hours
Servings: 8