Duck Gumbo with Stuffed Quail

  • Prep Time
    2 hours
  • Cook Time
    3 or 4 hours
  • Serving
  • View

In 2009, President Barack Obama ate gumbo at Leah Chase’s restaurant (Dooky Chase) in New Orleans.  Later, Leah said she had to admonish the President for putting hot sauce in his gumbo.  Well, I suppose he can be forgiven for breaching established New Orleans gumbo etiquette but I have to tell you if someone doused MY gumbo with hot sauce, I would be furious, too.  Speaking of the late Leah Chase, her beauty was captured by an artist named Gustave Blache, III, who painted some wonderful kitchen scenes of the great lady.  I love it that her creativity, integrity and dignity were honored by such a talented painter.  Like this gumbo, nothing is more New Orleans than Leah Chase.




Stuffed Quail


    Make a roux in a big Dutch oven. This roux is crucial to your gumbo and if you burn it, just start over. Heat the oil over medium high to high heat, and then add the flour. Start stirring with a wooden spoon and/or a whisk. Don't walk away from this. You have to stir it constantly.

    Step 1

    Keep stirring.

    Step 2

    You've got to get the roux to the color of a dark penny.

    Step 3

    When your roux is very dark, add the onions, bell peppers, celery and garlic. You will have a very thick mixture, somewhat like the texture of thick wet sand. Cook until the vegetables are soft, about 3 minutes.

    Step 4

    Add the tomato paste, and the dried thyme and oregano.

    Step 5

    Start adding the stock. Add it slowly and stir constantly. It should be room temperature or warm when you add it.

    Step 6

    Add the sausage. Bring the gumbo to a low boil, then reduce heat and let it simmer. This could take about 3 hours or more. This is the point at which I start tasting the gumbo and at first it's thin and flour-y. At some point, it will thicken and start tasting like gumbo. At that point, lower heat and simmer.

    Step 7

    Add the chopped chicken about thirty minutes before you serve the gumbo.

    Step 8

    To make the stuffed quail: Saute the vegetables and mix them with the rice and bread. Add a cup or a little less of the gumbo. Stuff the quail and tie the little quail feet. Salt and pepper the birds, then roast them at 475 degrees for about 15 to 20 minutes.

    Step 9

    Pour the gumbo in a bowl and set the quail on top. Sprinkle minced chives on top.

    Step 10

    Serve with a nice white wine or champagne.

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