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1
Cut up the duck or goose and season with salt and pepper.
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2
Pour cooking oil into large black iron pot or any other heavy cooking pot.
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3
Heat oil and add cut up duck or goose.
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4
Brown all sides of meat, gradually adding small amounts of water to keep it from burning.
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5
Keep browning it until you get a good dark crust on the bottom and sides of the pot.
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6
When it's browned enough, remove the meat and pour off any excess oil left in pot.
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7
Return meat to pot and add enough water to cover the meat.
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8
Cut up the sausage into thick slices and add it to the pot.
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9
Add all of the chopped vegetables and additional salt and pepper.
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10
You can also use optional seasonings, like 'Tony Chachere's' or 'Slap Ya Mama' if you can get your hands on it.
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11
Simmer until the meat is tender - this is the key.
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12
Ducks will tenderize alot quicker than geese will.
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13
I have simmered geese as long as 3 or 4 hours - to the point where the vegetables had all cooked to nothing.
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14
I happen to like alot of 'floaties' in my gumbo, so, if that happens, I add more and cook until they're also tender.
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15
Keep adding water as it cooks down to keep the level up.
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16
Turn gumbo off for a while so that any excess grease or oil from the sausage will rise to the top, then skim it off.
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17
Ladle this into a bowl of steamed long grain rice and serve with a side of potato salad.
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18
Good on cold, wet winter days.
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19
Well worth the effort.
