Recipe: Tasty Brad's duck gumbo

Brad's duck gumbo. Brad's duck gumbo Hello everybody, it's Drew, welcome to my recipe site. Today, we're going to prepare a special dish, brad's duck gumbo. One of my favorites food recipes.

Braised duck is a staple of Louisiana's Cajun cuisine, coming straight out of the region's vast marshlands directly to the table—and teal duck. Duck is added to the traditional spicy medley of shrimp, smoked sausage, bell peppers, onions, garlic, celery, and tomatoes to create a rich, hearty dish. A duck-fat roux and tender duck leg meat meets grassy herbal okra in this. You can have Brad's duck gumbo using 23 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Brad's duck gumbo

1. Prepare of boneless skinless breasts from 6 ducks.
2. It's of butter.
3. You need of flour.
4. Prepare of onion chopped.
5. You need of water.
6. It's of good port wine.
7. It's of can stewed tomatoes.
8. It's of can tomato sauce.
9. Prepare of can sliced okra.
10. Prepare of smoked paprika.
11. Prepare of + cajun seasoning.
12. Prepare of salt.
13. You need of Italian seasoning.
14. You need of crushed red pepper.
15. Prepare of bay leaf.
16. It's of garlic, minced.
17. It's of balsamic vinegar.
18. It's of keilbasa loop sausage, sliced 1/2" thick.
19. Prepare of can of diced green chiles.
20. It's of franks red hot.
21. Prepare of gumbo file.
22. Prepare of flat leaf parsley.
23. Prepare of cooked rice.

Spring has sprung, and waterfowl hunters either have fresh snow goose to prepare meals, or they're searching the corners of their freezers for any remaining ducks harvested last fall. A steaming pot of gumbo is a wonderful way to utilize any ducks or geese you. Season the duck with the Creole seasoning. Heat the oil in a large Dutch oven or heavy pot over medium-high heat.

Brad's duck gumbo instructions

1. melt butter in a lg heavy dutch oven. add onions and saute until just tender..
2. meanwhile place cleaned duck breasts on a broiler pan. season with cajun spice and broil for 7 - 10 minutes depending on how thick they are. broil to rare and set aside.
3. add flour to onions and make a roux. this will be thick almost doughy. fry until flour starts getting tan in color the mix should smell nutty.
4. slowly add water and port wine in small amounts. stir constantly. if liquid is added too fast, flour will almost turn into dumplings..
5. add tomatoes and tomato sauce, vinegar, garlic and all seasonings except gumbo file..
6. let simmer for 10-15 minutes.
7. slice duck into thin slices.
8. add sausage, duck, hot sauce, gumbo file and green chiles. simmer 5 more minutes.
9. serve over hot cooked rice. garnish with parsley. i like mine spicy so i add extra.hot sauce.

Transfer to a platter and set aside. Reduce the heat to medium and add the flour. Clean and rinse duck breasts thoroughly in cold water. Restaurateur Jeff Black's Southern-style oyster house does gumbo three ways; each option includes filé, okra, buttered rice, and is accompanied by garlic bread. The seafood gumbo features oysters, shrimp, and local crab; the shrimp gumbo is made with Texas Gulf shrimp; and the braised duck and oyster gumbo includes duck confit and oysters.