This is a hunter's dream; if you don't have a hunter in the family, a domestic duck works fine. The mirliton, which are also referred to as vegetable pears or chayote squash, make a nice addition to the gumbo, whose flavor they take on.
One 5 to 6 pounds domestic duckling*, cut up 8 ways
2 tablespoons Worcestershire sauce
4 teaspoons Tony Chachere's Creole Seasoning
1/2 teaspoon hot sauce
1 teaspoon granulated garlic
1 teaspoon granulated onion
2 quarts of chicken broth*
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped bell pepper
1/2 cup Savoie's Dark Roux
3 bay leaves
1 pound raw pork sausage
2 large mirlitons, peeled & cut into medium cubes
1/4 teaspoon salt
1/4 cup sliced green onions
8 cups cooked Toro Rice
1. Season duckling with Worcestershire sauce, 3 teaspoons of Creole seasoning, 1 teaspoon hot sauce, granulated garlic and granulated onion. Marinate overnight in refrigerator.
2. Place duck on baking pan and roast in a 400 F. oven for 45 minutes. Remove duck from pan and discard fat.
3. In a large saucepot combine chicken broth, half of onion, celery and bell pepper, roux, remaining hot sauce, bay leaf, unsliced fresh sausage and roasted duckling. Bring to boil, lower fire, cover pot and simmer for 30 minutes*.
4. Remove cooked sausage, cool and cut into slices. Set aside. Add remaining onion, celery, bell pepper and garlic. Cover and simmer for an additional 30 minutes.
5. Add sausage, mirliton and salt. Continue to simmer uncovered for 15 minutes. Cover and cook for 15 more minutes. Stir in green onions and serve over rice.
Yields 6-8 servings.
* If you are using wild ducks, cook the ducks longer to tenderize, the length of time will depend upon the toughness of the ducks. You will also have to increase the chicken broth by 1/2 quart.
Recipe compliments of Chef Patrick Mould.