Brad's duck gumbo. 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. Gumbo loves pack walks, where he get to hunt and terrorize the local population of Jack Rabbits. Gumbo is the product of Floyd Boudreaux lines which are heavy Eli blood.

Get the recipe for Duck and Andouille Gumbo »Christina Holmes. Gumbo is a minor villain in Darkwing Duck, appearing in only two episodes with Jambalaya Jake. Gumbo is Jambalaya Jake's alligator sidekick, who behaves more like a henchman than a pet and has been known to be smarter than his master. You can have Brad's duck gumbo using 23 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Brad's duck gumbo

It's 1 of boneless skinless breasts from 6 ducks.
You need 1/2 cup of butter.
Prepare 1/2 cup of flour.
Prepare 1 small of onion chopped.
It's 2 cup of water.
You need 3/4 cup of good port wine.
Prepare 28 oz of can stewed tomatoes.
Prepare 14 oz of can tomato sauce.
Prepare 14 oz of can sliced okra.
It's 1 tbsp of smoked paprika.
You need 1 tbsp of + cajun seasoning.
It's 1 tsp of salt.
Prepare 1/2 tbsp of Italian seasoning.
It's 1 tsp of crushed red pepper.
It's 4 of bay leaf.
You need 4 clove of garlic, minced.
You need 2 tbsp of balsamic vinegar.
Prepare 1 of keilbasa loop sausage, sliced 1/2" thick.
You need 1 small of can of diced green chiles.
You need 1 tbsp of franks red hot.
Prepare 1 tbsp of gumbo file.
You need 1/4 cup of flat leaf parsley.
You need 1 of cooked rice.

Last fall Robert prepared a duck gumbo that was truly the best I have ever tasted and he was kind enough to share it with us. This Shrimp and Duck Gumbo is loaded with a flavorful combination of meat, seafood and sausage and is thickened with a dark roux. Finally, add the gumbo file and stir. The longer it simmers, the better it gets.

Brad's duck gumbo step by step

melt butter in a lg heavy dutch oven. add onions and saute until just tender..
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.
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.
slowly add water and port wine in small amounts. stir constantly. if liquid is added too fast, flour will almost turn into dumplings..
add tomatoes and tomato sauce, vinegar, garlic and all seasonings except gumbo file..
let simmer for 10-15 minutes.
slice duck into thin slices.
add sausage, duck, hot sauce, gumbo file and green chiles. simmer 5 more minutes.
serve over hot cooked rice. garnish with parsley. i like mine spicy so i add extra.hot sauce.

While your ducks are boiling you can prepare your roux in another large pot. Cook ducks in enough water to cover. Remove ducks and place in pan. This particular gumbo, featuring duck, andouille sausage, smoked pork hock, gulf shrimp, and langoustine, was inspired by my recent trip to New Orleans, where I sampled a half-dozen varieties. Jim Cummings: Darkwing Duck, Drake Mallard, Herb Muddlefoot, Negaduck, Professor Moliarty, Gumbo, Additional Voices, Darkwarrior Duck, Darkwing Doubloon, Drake-el, Drake-el's Brother.