Crock Pot Duck Gumbo
Stewed in a rich roux, the duck pieces absorb the spicy, salty flavor of this Cajun gumbo. Tastes even better the next day after cooking.
Ingredients
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1
2 Whole Maple Leaf Farms Ducks, cut in quarters, parboiled for 10 minutes
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2
1 cup Oil
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3
1 cup Flour
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4
1 tsp. Garlic Salt
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5
Hot Sauce, to taste
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6
2 cups Water
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7
2 Celery Stalks, diced
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8
1/2 Green Bell Pepper, diced
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9
2 medium Onions, diced
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10
1/2 lb. Smoked Link Sausage
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11
To Taste Worcestershire Sauce
Directions
Make a dark roux
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1
Pour oil in a heavy skillet over low heat.
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2
Gradually sprinkle the flour into the hot oil, stirring constantly.
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3
Sprinkle in garlic salt.
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4
Stir the mixture constantly until it reaches the desired color, which may take up to 30 minutes.
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5
Remove from the heat and continue stirring until it has cooled a bit and there's no risk of burning.
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6
Add hot sauce and 2 cups of water to make a gravy.
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7
Allow to simmer while preparing next step.
Dice vegetables and place in bottom of slow cooker.
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1
Pour gravy over duck and vegetables.
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2
Turn slow cooker on low and cook at least 8 hours.
Two hours before serving, remove duck pieces from slow cooker.
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1
Remove meat from bones and cut into chunks.
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2
Return duck meat to slow cooker.
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3
Slice sausage and add to gumbo.
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4
Finish cooking.
Serve
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1
Serve over rice, adding Worcestershire or any other flavoring to taste.
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2
Tastes even better the next day after cooking.