Recipe: At Home Brad's duck gumbo

Recipe: At Home Brad's duck gumbo Delicious, fresh and tasty.

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 cook Brad's duck gumbo using 23 ingredients and 9 steps. Here is how you cook that.

Ingredients of Brad's duck gumbo

1. You need 1 of boneless skinless breasts from 6 ducks.

2. You need 1/2 cup of butter.

3. Prepare 1/2 cup of flour.

4. Prepare 1 small of onion chopped.

5. Prepare 2 cup of water.

6. Prepare 3/4 cup of good port wine.

7. It’s 28 oz of can stewed tomatoes.

8. Prepare 14 oz of can tomato sauce.

9. Prepare 14 oz of can sliced okra.

10. You need 1 tbsp of smoked paprika.

11. Prepare 1 tbsp of + cajun seasoning.

12. Prepare 1 tsp of salt.

13. It’s 1/2 tbsp of Italian seasoning.

14. It’s 1 tsp of crushed red pepper.

15. It’s 4 of bay leaf.

16. It’s 4 clove of garlic, minced.

17. Prepare 2 tbsp of balsamic vinegar.

18. Prepare 1 of keilbasa loop sausage, sliced 1/2" thick.

19. It’s 1 small of can of diced green chiles.

20. You need 1 tbsp of franks red hot.

21. Prepare 1 tbsp of gumbo file.

22. You need 1/4 cup of flat leaf parsley.

23. You need 1 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.

Until the sun goes down and the lights come up and the duck gumbo gets cold.

Duck calling, it turns out, sometimes sounds a bit more like beatboxing than anything you might expect to hear in nature.

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.