Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, brad's duck gumbo. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Brad's duck gumbo is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Brad's duck gumbo is something which I have loved my entire life. They are fine and they look wonderful.

Braised duck is a staple of Louisiana's Cajun cuisine, coming straight out of the region's vast marshlands directly to the table—and teal duck. Gumbo loves pack walks, where he get to hunt and terrorize the local population of Jack Rabbits. Gumbo is the product of Floyd Boudreaux lines which are heavy Eli blood.

To begin with this recipe, we must prepare a few ingredients. You can have brad's duck gumbo using 23 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Brad's duck gumbo:

1. Prepare boneless skinless breasts from 6 ducks
2. Take butter
3. Take flour
4. Prepare onion chopped
5. Get water
6. Prepare good port wine
7. Make ready can stewed tomatoes
8. Take can tomato sauce
9. Take can sliced okra
10. Take smoked paprika
11. Get + cajun seasoning
12. Get salt
13. Take Italian seasoning
14. Get crushed red pepper
15. Make ready bay leaf
16. Prepare garlic, minced
17. Get balsamic vinegar
18. Make ready keilbasa loop sausage, sliced 1/2" thick
19. Take can of diced green chiles
20. Take franks red hot
21. Make ready gumbo file
22. Take flat leaf parsley
23. Get cooked rice

Last fall Robert prepared a duck gumbo that was truly the best I have ever tasted and he was kind enough to share it with us. This Shrimp and Duck Gumbo is loaded with a flavorful combination of meat, seafood and sausage and is thickened with a dark roux. Finally, add the gumbo file and stir. The longer it simmers, the better it gets.

Instructions to make Brad's duck gumbo:

1. melt butter in a lg heavy dutch oven. add onions and saute until just tender.
2. meanwhile place cleaned duck breasts on a broiler pan. season with cajun spice and broil for 7 - 10 minutes depending on how thick they are. broil to rare and set aside
3. add flour to onions and make a roux. this will be thick almost doughy. fry until flour starts getting tan in color the mix should smell nutty
4. slowly add water and port wine in small amounts. stir constantly. if liquid is added too fast, flour will almost turn into dumplings.
5. add tomatoes and tomato sauce, vinegar, garlic and all seasonings except gumbo file.
6. let simmer for 10-15 minutes
7. slice duck into thin slices
8. add sausage, duck, hot sauce, gumbo file and green chiles. simmer 5 more minutes
9. serve over hot cooked rice. garnish with parsley. i like mine spicy so i add extra.hot sauce

While your ducks are boiling you can prepare your roux in another large pot. Cook ducks in enough water to cover. Remove ducks and place in pan. This particular gumbo, featuring duck, andouille sausage, smoked pork hock, gulf shrimp, and langoustine, was inspired by my recent trip to New Orleans, where I sampled a half-dozen varieties. Jim Cummings: Darkwing Duck, Drake Mallard, Herb Muddlefoot, Negaduck, Professor Moliarty, Gumbo, Additional Voices, Darkwarrior Duck, Darkwing Doubloon, Drake-el, Drake-el's Brother.

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