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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You can add this GF Wild Duck Andouille Gumbo recipe to your own private DesktopCookbook.