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Prep Time: 4 Hours
Yields: 6–8 Servings

Mallard ducks are prevalent in the marshy regions of Louisiana, and they are the most abundant ducks in the Mississippi Valley. These ducks like fresh water, although they rarely dip beneath the surface except to avoid danger.

2 mallard ducks, skinned and cut into serving pieces
1 pound smoked venison sausage, sliced
4 quarts water or chicken stock (see recipe)
3 bay leaves
½ tsp red-pepper flakes
1 cup vegetable oil
1 cup flour
2 cups diced onions
1 cup diced celery
1 cup diced red bell peppers
¼ cup minced garlic
salt and cracked black pepper to taste
Creole seasoning to taste
granulated garlic to taste
¼ cup chopped parsley
filé powder to taste

Place duck pieces into a large stockpot. Cover with stock and bring to a boil over medium-high heat. Add bay leaves and red-pepper flakes. Reduce heat, cover and simmer approximately 2 hours or until tender. Remove duck pieces from stock. Reserve stock and discard bay leaves. Remove meat from bones and set aside. In a large Dutch oven, heat vegetable oil over medium heat. Slowly stir flour into oil and cook, stirring constantly, until a dark brown roux is achieved (see roux recipe). Add onions, celery, bell peppers and minced garlic and sauté 5 minutes. Add reserved broth to roux one ladle at a time, stirring constantly until all is incorporated. Add duck meat and sausage. Bring to a boil, reduce and simmer approximately 30 minutes. Season to taste with salt, pepper, Creole seasoning and granulated garlic. Add parsley, cover and simmer for 1 hour. Ladle gumbo over steamed white rice in individual bowls then carefully stir in a little filé to taste. Serve hot.



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