Duck Gumbo

Name: Duck Gumbo
Yield: Makes 12 ample main-course servings
Cuisine: American
Ingredients: 4 medium bunches scallions, trimmed and sliced across into ¼-inch (.5-cm) slices; 1 tablespoon filé powder; Thinly sliced scallions, for serving; 3 cups (675 g) long-grain white rice; 7 tablespoons plus ½ teaspoon kosher salt, or less if using commercial broth; 1 head garlic, smashed, peeled, and very finely chopped; ¼ cup (35 g) all-purpose flour; 4 medium onions, cut into ¼-inch (.5-cm) dice; Three 5- pound (2- kg) ducks, each cut into 14 pieces; 12 cups (3 l) Duck Stock, Basic Chicken Stock, or commercial chicken broth; 4 cups (1 l) Chunky Tomato Base, drained and lightly crushed canned Italian plum tomatoes, or sterile-pack chopped tomatoes; 1½ teaspoons hot red pepper sauce; Freshly ground black pepper, to taste; 2 teaspoons cayenne pepper; 1¾ pounds (780 g) peas in the pod, shelled (1⅔ cups), or one 10- ounce (300 g) package frozen peas, defrosted in a sieve under warm running water and drained (1⅔ cups); 1½ pounds asparagus, woody stems snapped off, remaining portions peeled and cut across into 1-inch (2.5-cm) lengths; 1½ pounds (675 g) okra, trimmed and thinly sliced across; 5 medium carrots, cut into large matchstick strips; 2 tablespoons fresh lemon juice

Preparation info

Makes
12
ample main-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This is one of my favorite gumbos. There is a fair amount of work, so I make it in large quantities for a party. I serve the rice on the side for them that wants it. I am not one of them.

Each duck needs to be cut into fourteen pieces so that they are not unwieldy in the stew and will cook quickly. If the butcher will not do it, use a cleaver to cut through the bones, or a heavy knife and a hammer. With scissors, cut away any flapping pieces of skin and fat that are not covering the

Ingredients

Asia
Americas
United States
China
Main course
Soup

Ingredients

Method