Here it is – the recipe for the Hunter’s Duck Gumbo! This is in response to a challenge issued by Judy Laquidara at Patchwork Times – http://www.patchworktimes.com/2009/01/16/slap-ya-mama/
- 18-24 duck breast halves (amount can vary depending on how much meat you like)
- 2 – 26 oz cans of chicken and rice soup
- 1 – 28 oz can of diced tomatoes
- 1 bunch of celery stalks
- 1 onion
- 3 green peppers
- 2 red peppers
- 1/2 bag of baby carrots
- Green onions – diced into 1/4 inch pieces
- 4 chicken bouillon cubes
- Tony Chacheros (or Slap Ya Mama or your choice of seasoning)
- Garlic powder
- 1 t. Tabasco
- 2 whole bay leaves
- 2 T. Worcestershire sauce
- Vegetable or canola oil
- 8 c. water
Cut the duck breast into 1″ pieces. Mix 2 cups of flour with salt, pepper, garlic powder, and Tony Chachero’s seasoning. The Hunter doesn’t measure the amounts, he seasons to taste. You might have to repeat this process of adding flour and seasoning depending on how much duck you use.
Roll the pieces of duck in the seasoned flour. Meanwhile, heat 1/4″ deep vegetable oil on medium heat in a non-stick skillet. Once the oil is good and hot, fry the duck pieces for about 5-7 minutes or until lightly browned. Take the browned meat out and place in a large stock pot. Repeat the process until all the duck is browned.
This photo shows the Hunter browning the meat. You can also see the stock pot behind the skillet and to the Hunter’s right on the stove.
While you are cooking the duck, place the two large cans of chicken and rice in the stock pot, add the large can of diced tomatoes, 4 chicken bouillon cubes, 2 whole bay leaves, Worcestershire sauce, and Tabasco. Season to taste. (If we are having a lot of people over, we don’t season as much – that way each can add some “spice” if they like it hotter).
Once the duck is finished browning and added to the large pot, clean the fry pan and coat the bottom with vegetable oil. Cook the diced vegetables until they are tender (or cook to your family’s preference) – carrots, celery, green and red peppers, onion and green onion. Jeff prefers a chunkier gumbo, so dices all the vegetables but the green onions anywhere from 1/2″ to 3/4″ in size.
Once you finish the vegetables, add them to the stock pot. Add about 6-8 cups of water and add some Tony’s (again to your taste!) to the mixture and let it simmer on the lowest heat. Stir periodically to make sure it doesn’t stick to the bottom of the pan. Check on the thickness – if it gets too thick add water.
Cook the amount of rice you think you will need according to the directions on the box or bag. We serve the rice and the gumbo separately buffet style and let people add as much of each as they want. We also put Tabasco and Tony’s out just in case anyone wants it spicier.
We had enough left over the Hunter put some in the freezer for the kids and I this week and the whole family later.