Hearty Duck Gumbo

        With duck season several months behind us and a crowded freezer, I felt it was a great time to take some wild game out and make one of my favorite Cajun dishes. Gumbo is a dish that I did not know of and did not learn to make until I moved to Louisiana in 2007, though it has quickly become one of my favorites. Every native of the state has their favorite ingredients and their own recipe and I have picked up several of those over the last few years and molded them into my own creation. I enjoy a hearty gumbo with lots of meat and a thick, dark roux. Others prefer a thinner gumbo that highlights southern spices and local seafood. Below is the recipe that I have come up with that really highlights some great Cajun flavors and one of the most abundant proteins available in the south during the fall and winter months...DUCKS.
        
Ingredients

6 small/medium ducks (3-4 large ducks) cooked and deboned          1/4 tsp. gumbo file'
1 lb. local Andouille sausage                                                              7 whole cloves
2 large boneless, skinless chicken breasts                                           1/4 tsp. thyme
1 large onion (minced)                                                                        1 tsp. onion powder
1 large green bell pepper (chopped)                                                    3 bay leaves                             
3 cloves garlic (minced)                                                                      1 tsp. parsley flakes                                                                                                                                                                                                     
3/4 Cup vegetable oil                                                                          2 tsp. Crystal hot sauce
3/4 Cup all purpose flour                                                                    1 (14.5 oz) can diced tomatoes
1 Cup water                                                                                         2 TB tomato paste
26 oz. chicken stock                                                                            2 Cups okra (chopped)

       The most important part of any good gumbo is the roux. When making your roux you want equal parts oil and flour. I cook my gumbo in an 8 qt. cast iron dutch  oven that I put on high heat. With the oil heating in the pot add the flour and begin stirring with a wooden spoon. Stir the mixture constantly until there are no lumps and your roux is about the color of a brown paper bag or light milk chocolate. While your roux is cooking saute' the sausage and chicken in a large skillet. When your roux is ready add in onion, pepper and minced garlic, stir until soft and translucent. Then, add in chicken stock to deglaze your pot and get the consistency you desire. After the chicken stock add tomato paste and diced tomatoes. I like to allow all of these vegetables to stew together for about 20-30 minutes over low medium heat before adding any more ingredients. Next, add the rest of your ingredients (Water, Gumbo File', Cloves, Thyme, Onion powder, Bay leaves, Parsley, Hot sauce, Tomatoes, Tomato paste) and the sauteed sausage and chicken to the pot. With everything cooking on low medium heat, pull apart your duck meat into bite sized pieces and add to the gumbo. After I have everything in the dutch oven and my stove set on low, I let it simmer for about 2-3 hrs. The longer you let a gumbo cook down and meld together the deeper and richer your flavors will be. With about 15 minutes left add your okra and until it is a soft, desirable texture. Like any good Cajun dish, serve with white rice and fresh French bread. Garnish with chopped green onions.
       This dish does take sometime to prep and cook so invite a few friends over and enjoy a bit of the Cajun lifestyle.

Good Hunting