Duck and Tasso Gumbo
Ingredients
Duck
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3 lbs. Maple Leaf Farms Duck Legs
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1 Tbsp. Coarse Salt
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2 tsp. Freshly Ground Black Pepper
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1 Tbsp. New Mexican Red Chile Powder
Roux
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1/3 cup Canola Oil
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1 cup All Purpose Flour
Gumbo
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1 large Yellow Onion, diced
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2 Green Bell Peppers, diced
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1 cup Celery, diced
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1 lb. Tasso Ham, diced
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8 cups Chicken or Duck Stock
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3 Bay Leaves
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2 Tbsp. Gumbo File
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1 tsp. Dried Thyme
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1/2 lb. Okra, sliced into 1/4-inch pieces
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2 cups Peeled & Diced Tomatoes, medium dice
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As Desired Cooked White Rice
Directions
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1
Season duck legs with salt, pepper and chili powder.
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2
Saute on both sides until golden brown.
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3
Transfer to a baking dish and place in a 400 degree F oven for 1 hour or until cooked through (internal temperature of 180 degrees F).
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4
Let Cool. Remove skin and pull the meat off the bones. Shred meat and reserve.
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5
Heat the oil in a saute pan.
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6
Add flour and stir over medium-low heat until golden brown, approximately 25 minutes. Stir constantly and be careful not to burn.
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7
The mixture is ready when it has a nutty fragrance and is the color of a copper penny.
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8
Dice onion, peppers and celery. In a large pot, saute the vegetables in a little oil for 3-4 minutes.
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9
Add garlic and Tasso ham and continue to saute for 2 more minutes.
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10
Slowly, while stirring, add the roux to the vegetable mixture.
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11
Continue stirring and slowly add the stock 1 cup at a time.
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12
Add bay leaves, gumbo file, thyme, okra, tomatoes, and season to taste.
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13
Add the duck meat and simmer an additional 15 minutes.
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14
Serve over white rice.
