It's the last weekend of duck season up in the DC region, which means that Jared is off in the boat freezing various body parts off. Meanwhile, I am sitting in the comfort of the nice, warm apartment plotting out dinner.
The hunting crew got into a decent little diver shoot, rounding up some buffleheads, bluebills (also known as scaup), and even a hallowed canvasback - which was lovingly plucked and reserved for roasting. We also tend to hoard any mallards, black ducks, teal, and wood ducks for duck bites and other such gamebird-featured goodies.
The divers, on the other hand, are stronger in flavor and better suited for stews and gumbos.
Since it's cold and there are snow flurries today, why not break out the gumbo pot? So, I did.
- 8 oz. Turbo Roux
- 3 lbs. wild duck breasts, cut into 1/2 inch cubes
- 1 lb. andouille sausage
- 1 cup onions, chopped
- 1 cup celery, chopped
- 1 cup green bell peppers, chopped
- 8 cloves of garlic, chopped
- 1 green onion stalk, chopped
- 2 teaspoons ground black pepper
- 1/2 teaspoon cayenne pepper
- salt to taste (may need to vary the seasoning amounts depending on the type of sausage used)
- 1-2 dashes browning & seasoning sauce (optional)
- First, make a roux (see Turbo Roux recipe). I prefer to make the roux in a cast iron skillet. Once the roux is the color of an old copper penny, transfer to an 8-quart stock pot.
- Stir in the onions, bell peppers, and celery (also known as the Holy Trinity in Cajun cooking) and sweat over medium heat for 1 minute.
- Add the garlic and cook for one additional minute.
- Slowly whisk in 1 cup of water and simmer until the vegetables soften, about 7-8 minutes.
- Add water until 2/3 of the way to the top of the pot.
- Bring to a controlled rumble for 15 minutes, stirring periodically.
- Meanwhile, brown the pieces of duck breast in a separate pan.
- Add the duck, sausage, green onion, black pepper, cayenne pepper, salt, and browning & seasoning sauce (optional).
- Cook over medium heat for 1 1/2-2 hours.
- Season with salt, pepper, and/or hot sauce to taste. Serve over rice.