In an exchange with Virginia at Our Growing Paynes she mentioned making Louisiana gumbo with duck. I’d never had duck in my gumbo but it sounded worth trying.
It seems as if every second package in the freezer contains duck. Did I exaggerate while in France? Nah. I’m just prepared in case of an outbreak of German mad duck disease
The package of duck I used for the gumbo had 2 legs and 4 “manchons” or wing drumsticks. Perfect. 3 or 4 duck legs would be the equivalent.
The reason I call this recipe French German is because of the French duck and the fact that there was such a wail from both father and daughter when I told them I would use the Toulouse sausages in the gumbo. They thought I should “save” them to be eaten with mashed potatoes. Okay, bratwurst is so not a gumbo sausage but it was that or the Italian hot sausages that would have been even more bizarre. Bratwurst it was.
The taste was different than my usual gumbo, still it could be called gumbo. I would use duck again but probably not the bratwurst, although the family swore up and down that the brats were such a great idea. Fibbers
French German Gumbo
4 whole duck legs
2/3 cup vegetable oil
1 onion, quartered
2 garlic cloves, quartered
Leaves from 2 celery branches
4 sprigs fresh thyme
2 bay leaves
1 tsp mixed peppercorns
2 quarts water
Season the duck with the Creole seasoning, then brown in the oil. Set the skillet, reserving the oil, to the side. Put the duck in a large stock pot with the vegetables, herbs and water. Bring to a boil and simmer for 1 hour. Reserving the broth, remove the duck, allow to cool, then remove the skin and bones, breaking the duck into chunks. Set aside.
2/3 cup flour
1 large onion, chopped
4 garlic cloves, chopped
1 green bell pepper, chopped
2 celery branches, sliced
1 tbsp Creole seasoning
1 tbsp gumbo file
5-6 bratwurst, browned and sliced
1 lb shrimp, shelled and deveined
1 tbsp gumbo file
Brown the flour in the reserved oil until the flour is cooked and a chocolate brown. Add the chopped onion, garlic, bell pepper and celery, then cook until soft. Sprinkle the vegetables with the Creole seasoning and file, then gradually add, stirring, about 10-12 cups of the reserved broth. Pour the broth into a large stockpot, bring to a boil, then add the bratwurst and duck chunks. Simmer for about 30 minutes. Add the shrimp and cook for about 1 minute. Remove the pot from the fire, stir in the second tbsp of gumbo file and allow to rest for 15 minutes. Serve with rice, scallions and more gumbo file if desired.