Duck and Tasso Gumbo

Duck and tasso gumbo

Ingredients

  • 2

    1 Tbsp. Coarse Salt

  • 3

    2 tsp. Freshly Ground Black Pepper

  • 4

    1 Tbsp. New Mexican Red Chile Powder

  • 5

    1/3 cup Canola Oil

  • 6

    1 cup All Purpose Flour

  • 7

    1 large Yellow Onion, diced

  • 8

    2 Green Bell Peppers, diced

  • 9

    1 cup Celery, diced

  • 10

    1 cup Celery, diced

  • 11

    1 lb. Tasso Ham, diced

  • 12

    8 cups Chicken or Duck Stock

  • 13

    3 Bay Leaves

  • 14

    2 Tbsp. Gumbo File

  • 15

    1 tsp. Dried Thyme

  • 16

    1/2 lb. Okra, sliced into 1/4-inch pieces

  • 17

    2 cups Peeled & Diced Tomatoes, medium dice

  • 18

    As Desired Cooked White Rice

Directions

For the Duck

  • 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.

  • 5

    Remove skin and pull the meat off the bones.

  • 6

    Shred meat and reserve.

For the Roux

  • 1

    Heat the oil in a saute pan.

  • 2

    Add flour and stir over medium-low heat until golden brown, approximately 25 minutes.

  • 3

    Stir constantly and be careful not to burn.

  • 4

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

For the Gumbo

  • 1

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

  • 2

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

  • 3

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

  • 4

    Continue stirring and slowly add the stock and duck glaze.

  • 5

    Add remaining ingredients and season to taste.

  • 6

    Add the duck meat and simmer an additional 15 minutes.

  • 7

    Serve over white rice.

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Prep Time: 15 min
Cook Time: 1 hr 40 min
Ready Time: 2 Hours
Servings: 8