by Danelle @ My Total Perspective Vortex
Last week I made an apricot glazed duck (from our farm) and part of the way the recipe said to cook the duck was to steam it for 45-60 minutes first and then roast it until the skin crisped and THEN glaze it. It was GOOD. The process though left me with about 1/2 gallon of duck steamed broth. Not a true broth but still something I didn't want to waste. So I looked around and found a recipe for gumbo with duck and sausage! It was a good template and so this is how I altered it:
Sausage and Duck (or chicken) Gumbo
couple slices of bacon
1/2 cup of butter and flour (for roux)
Andouille sausage (1 lb), cut into bite size pieces
1 onion, chopped smaller than bite size
3 stalks of celery, chopped bite size
1 green bell pepper, chopped bite size
1 clove or garlic crushed and minced (or 1 tsp of garlic powder)
1 Tbs of seasoning salt (like Swamp Fire or Slap Yo Mama)
1 Tbs of dried parsley
2 quarts (1/2 gallon) of duck (or chicken) broth
3 bay leaves
Fry bacon slices and sausage
Add celery, crushed garlic, bell pepper, and onions
When everything is fried up and spattering, add the broth
Bring to a boil and then simmer.
Add bay leaves and season to taste
Make roux with melted butter and flour, add to soup to thicken.
I used Jasmine rice to serve it over, but traditionally long grain is used.
Later, I served it over rice noodles and the girls actually licked their bowls clean. THAT is a rare occasion. They had seconds and ate until all the gumbo was gone.
That meant that the recipe above made enough for two full meals for a very hungry family of four.