Many methods for cooking duck involve bacon, cheese, or a grill. This one doesn’t! It’s time consuming and requires a lot of ingredients, but it’s worth it! There are many ways to make gumbo, but here is one we like to use. This recipe for cooking duck makes a ton so be prepared to freeze some, eat leftovers for a week, or have friends over to share.
- Duck breasts (3 mallard or 4 wood duck or 6-8 green-wing teal)
- Celery stalks/hearts to cook with duck
- One apple, washed & cut up to cook with duck
- Cinnamon – dash
- Roux – olive oil & 1 cup flour
- 2 links polish sausage
- Chicken (precooked at the deli – full roasted one is fine)
- Deer sticks (chopped) – optional
- Onion – 1 large, chopped fine
- Tomato sauce – 1 small can
- Garlic – 1 large clove, minced
- Tomatoes – 2 medium cans DICED
- Green bell peppers – 2 ea chopped
- Mushroom pieces – 1 can
- Celery – 4 ribs, chopped
- Water – 4 cups
- Carrot, 1 chopped
- Worcestershire sauce – 2 TBSP
- Louisiana hot sauce – 1 TBSP
- Salt & pepper to taste
Keep in mind this is a two day process. Begin the night before you plan on eating.
- Add 4 cups of water to a large pot.
- Cut up three celery stalks and add to the pot.
- Slice an apple and add in.
- Add in 6 whole mallard breasts.
- Cook for 40 minutes. If a lot of foam is sitting on the top, scoop it out and discard.
- Let it cool and pour all of it in a zip lock bag and place in the fridge overnight.
- Begin making roux. The roux is made up of cooked olive oil and flour. Cover the bottom of your favorite large pot with olive oil, heat over a low fire and stir in 1 cup of flour. Stir constantly for 30 to 40 minutes, or until the mixture is dark brown. Be careful not to burn the roux!
- Add the chopped onions and minced garlic, sauté until browned.
- Add the polish sausage (chopped), next the green pepper, then the celery and carrot.
- Stir this all together as it cooks over low heat.
- Add diced tomatoes, tomato sauce, strained duck boil, water, mushrooms, chopped deer sticks, shredded duck and chicken.
- Bring to a boil, then cook over low heat 3 to 4 hours, tasting and stirring as you go.
It can be served as is or over rice!