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Duck Gumbo!!!!!!!................it has a pic too

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    #46
    Looks good and sounds good. Gonna have to try this.

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      #47
      Looks delicious! As soon as I harvest a few more quackers I'm definitely trying this out. Thanks for sharing.

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        #48
        Originally posted by Muddy Bud View Post
        Man that looks great. I cooked some once with a recipe a Cajun fellow from work gave me. The roux and everything else was awsome, but the duck was horrible. Maybe it's just these coastal Red Heads man was it livery. What preparations did you do to the duck besides boiling.
        Redheads and divers are not the best, but livery is definitely overcooked. You want them things bleeding and blood red in the middle.

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          #49
          Im going to try it this weekend...

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            #50
            Originally posted by switchback View Post
            I'll have to try this sometime but less the okra. Gumbo looks good but not a fan of okra. Can eat it fried if overly cooked but not boiled. Not crazy about it then.
            Try cooking the okra a little before you put it in the gumbo like blake suggested and it will change your mind about it.

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              #51
              Cooking for upcoming javelina hunt!

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                #52
                Gonna have to try this. I love gumbo.

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                  #53
                  Originally posted by Cajun Blake View Post
                  looks great brother w/ the exception of okra

                  okra has a tendency to "slime" , it needs to be cut into peices and either deep fried, or pan fried with a little vinegar 1st to prevent it from sliming in a gumbo

                  okra is used as a thickening agent, kida like file' in a gumbo


                  love me some duck gumbo with a dark chocolate looking roux
                  ^^^^^^^^That's when its gumbo

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                    #54
                    Got about 20 birds thawing now, going to try a few modifications

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                      #55
                      Originally posted by Low Fence View Post
                      Got about 20 birds thawing now, going to try a few modifications


                      Try this recipe brother , it's the real deal

                      The famous pheasant, quail and andouille gumbo is in the cookbook of Prejean's, the restaurant in Lafayette, which serves umteen gallons of it at New Orleans Jazz Fest. The recipe

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                        #56
                        Just realized I have thawed enough birds gonna have to make 2 big pots.... Darn the luck . I freeze a ton of it and take it on hunting and camping trips. Always a big hit without a lot of cooking and clean up

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                          #57
                          I like the okra in my gumbo!

                          I will skip the duck in lieu of chicken and sausage though!

                          Bisch

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                            #58
                            House is smelling awesome now! Bout 30 min left
                            Attached Files

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                              #59
                              Awesomeness
                              Attached Files

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                                #60
                                One of my favs

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