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GF Wild Duck Andouille Gumbo Recipe

   
 

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     GF Wild Duck Andouille Gumbo

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1/2 tsp Salt, Black Pepper, Cayenne, White Pepper, Paprika, Onion and Garlic Powder
2 C Wild Duck - chopped
1 C Sweet Onion - chopped
1C Green or Red Bell Pepper - diced
1/4 C Celery - diced
1/4 C Okra - sliced
1 1/4 C rice Flour gluten free
1 1/4 C Vegatable Oil
2 Qt Chicken Stock
 
1 1/2 C Andouille Sausage
1 tsp Garlic - minced
Salt and Pepper to taste
Louisiana Hot Sauce to taste
Pinch of file’

Instructions
Combine ingredients for seasoning mixture. Toss duck with ½ of seasoning mixture and set aside for 30 minutes.
Combine ½ the flour and the rest of the seasoning mixture. Toss duck with flour/seasoning until well coated. In a small pot, heat ¼ c. oil until very hot. Fry duck until brown on all sides and meat is cooked. Drain on paper towel.
Scrape bottom of pan to loosen remaining particles. Heat oil back to high and gradually add reserved flour. Cook, whisking constantly, until the flour is dark red-brown to black, approximately 3-4 minutes. Remove from heat and add onions, peppers and celery, stirring constantly. Return to medium heat and cook until vegetables are tender.
Add cold stock a little at a time to the roux to form a smooth consistency. add file and Bring to a boil, reduce to a simmer and add okra, duck, andouille and garlic. Simmer 15-25 minutes, stirring often until it begins to thicken. Remove from heat. Adjust seasoning with salt, pepper and hot sauce to taste. Serve over a mound of cooked white rice.


Originally Submitted
5/13/2016





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