Brad's duck gumbo

• 1 boneless skinless breasts from 6 ducks
• 1/2 cup butter
• 1/2 cup flour
• 1 small onion chopped
• 2 cup water
• 3/4 cup good port wine
• 28 oz can stewed tomatoes
• 14 oz can tomato sauce
• 14 oz can sliced okra
• 1 tbsp smoked paprika
• 1 tbsp + cajun seasoning
• 1 tsp salt
• 1/2 tbsp Italian seasoning
• 1 tsp crushed red pepper
• 4 bay leaf
• 4 clove garlic, minced
• 2 tbsp balsamic vinegar
• 1 keilbasa loop sausage, sliced 1/2" thick
• 1 small can of diced green chiles
• 1 tbsp franks red hot
• 1 tbsp gumbo file
• 1/4 cup flat leaf parsley
• 1 cooked rice

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

butter, flour, onion, water, port wine, tomatoes, tomato sauce, okra, paprika, cajun, salt, italian seasoning, red pepper, bay leaf, clove garlic, balsamic vinegar, sausage, green chiles, franks red, gumbo file, flat leaf parsley, rice

Taken from cookpad.com/us/recipes/362548-brads-duck-gumbo (may not work)