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This is Paul Salvant's recipe. He uses a dry roux and fresh sausage. You can use the ol' regulars (a dark oil based roux and smoked sausage) if you like.
1/2 to 1 cup dark roux
10 cups liquid (chicken stock, water, or a mix of the 2)
4 mallard ducks, cleaned
1/2 lb duck gizzards
4 links fresh sausage (he used a 50/50 nutria/pork mixture), cut in chunks
1/2 cup diced celery
1 cup diced onions
1 cup diced bell peppers
minced garlic to taste
cajun seasoning, hot sauce
sliced green onions for garnish
In a bowl, prepare the dry roux according to package directions (if using homemade, mix with a cup or 2 of water).
Season and bake the ducks at 350 for 30 - 45 minutes to render out the fat. This is best done in an outdoor kitchen as the ducks will have a strong game smell while they cook. When they're done, let them cool and remove all the meat from the bones to use in the gumbo.
In a gumbo pot, add just enough olive oil to sweat all the veggies. Cook them over medium heat until very tender.
In a cast iron skillet, brown the sausage and duck gizzards over medium heat just until cooked through.
When the veggies are super tender, add 2 cups chicken stock or water to the pot. Stir well and bring to a boil. Add the prepared roux. Keep stirring and add the rest of the liquid. If it's too thin, add more roux. Too thick, add more stock. Add cajun seasoning and hot sauce to taste. When you've got the liquid how you want it, add in all of the meat. Lower heat and let simmer for about an hour. Garnish with green onions and serve over cooked rice.