Duck Gumbo

Ingredients:

1 lb. diver duck breast, cut in 1” cubes

1 lb. raw shrimp, I use peeled and frozen (because Colorado)

1 bag frozen okra (12-16 oz.)

1 green pepper, diced

1 white onion, diced

3 sticks celery, diced

1 tbsp minced garlic

1 15 oz. can diced tomatoes

1 tbsp Cajun/Creole seasoning

½ tbsp smoked paprika

1 tbsp thyme

2 bay leaves

1 tbsp gumbo file

6 cups stock

1 stick butter

½ cup flour

Salt + Pepper

Fresh parsley to garnish

Instructions:

Step 1:

Season duck breast with salt and pepper.

Bring large pot to medium high heat.

Add canola oil when hot and then toss in the duck.

Cook a few minutes until browned and remove.

Be careful not to cook the duck too much–no one likes overcooked duck.

Step 2:

When the duck is out of the pot it is time to make the roux.

Reduce to medium-low heat and add the butter.

When melted, add the flour.

Let this cook, stirring regularly, until it reaches a nice, chocolatey brown.

Lots of people will tell you that making a roux is difficult, but it is not.

Do it in a heavy pan and don’t leave it alone for too long, and you will be fine.

But also be ready to add your vegetables once it gets to that chocolate color.

Step 3:

When the time comes, toss in the onion, pepper, celery, and garlic.

Stir this around and let it cook for about 5 minutes.

Then add your cajun seasoning, paprika, thyme, tomatoes, and stock.

Bring this to a boil and simmer covered for about 45 minutes.

Taste and add salt and pepper as necessary.

Step 4:

After 45 minutes add the shrimp and okra and simmer for five more minutes.

Remove from heat, add duck and file.

Serve in a bowl over a scoop of white rice and sprinkle a bit of fresh chopped parsley over the top for good measure.

Enjoy!

Nutrition Information:

Frequently Asked Questions:

What is a roux, and why is it essential in gumbo?

A roux is a mixture of fat (in this case, butter) and flour used as a thickening agent.

It adds flavor, color, and body to the gumbo, creating a rich and savory base.

Can I use a different type of meat instead of diver duck breast?

Yes, you can substitute diver duck breast with other meats like chicken, turkey, or even rabbit to suit your preferences.

Is gumbo file necessary for this recipe?

Gumbo file adds a unique flavor, but if you don’t have it, the dish will still be delicious.

Adjust the seasoning accordingly.

How do I prevent the roux from burning?

Stir the roux regularly and keep the heat at medium-low.

Be attentive and add vegetables promptly once the roux achieves a chocolatey brown color.

Can I use fresh shrimp instead of frozen?

Absolutely. Adjust the cooking time if using fresh shrimp.

Add them towards the end to prevent overcooking.

Is Cajun/Creole seasoning spicy?

Cajun/Creole seasoning can be spicy.

Adjust the quantity based on your spice preference.

Can I use fresh okra instead of frozen?

Yes, you can use fresh okra. Adjust the cooking time accordingly.

How long does it take to cook the duck?

Duck breast cubes should be browned for a few minutes in step 1.

Be cautious not to overcook; duck is best when medium-rare.

Is there a substitute for gumbo file?

If gumbo file is unavailable, you can omit it or add a small amount of okra to achieve a similar thickening effect.

Can I freeze leftover gumbo?

Yes, gumbo freezes well. Store it in airtight containers and thaw in the refrigerator before reheating.