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Old 12-21-2012, 09:24 PM   #1
Low Fence
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Thumbs up Duck Gumbo!!!!!!!................it has a pic too

Gumbo...by def is orka tomato soup, so anything else is just bonus This is a recipe I got from the Stuttgart World Champion Duck Gumbo winner. I modified slightly to reduce 1.cost 2.my taste 3. more duck

Gumbo aint a science, have I'll list as we go some changes/ideas that sound good to me.


FIRST.... a little work a few days before

If you have not aged the duck...nows the time completely cover birds in mild salty water and refridge Min 24hrs. change water once or twice, but dont add more salt.

Once aged, Marinate 24hrs in BBQ rub of choice, liquid smoke, alegro/dales/whatever you like.

Also not a must but a time saver. Make your roux:

roux can be made 50/50 or close fat/flour. For a lighter roux use butter (French roux)...or a Cajun roux use peanut oil, vegtable oil, bacon grease,..I used olive oil....or you can buy roux.


Ingredients: (remember, add, delete,increase, decrease to your taste)

1/2 C chopped onion...not too small
1C celery
1/2 C celery
1T garlic
3 Bay leaves
1T Tony's
1T Salt
1T Crushed red pepper
1/2C dried parsley
1T thyme
2T cummin
2T smoked Paprika
Sausage chopped.....heres where you can go crazy, use cajun sausage, deer, pork, beef......charizo!!!! whatever its your gumbo
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Old 12-21-2012, 09:28 PM   #2
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where's the pic?
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Old 12-21-2012, 09:35 PM   #3
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Lets start cookin!!

In a large pot, fill half full of water.
Bring to a boil then add duck (I used 9 Gadwall in this batch)..add ALL leftover marinate
Add a few of each of the holy trinity also (onion, celery, bell pepper)..not all, just some
Boil 30-40 min.

Remove all duck from pot and allow to cool to touch.
Cut into small bit sized pieces
Add duck back to stock
Add ALL vegtables
Add ROUX at this time
Add sausage

Next add the following:
Thyme
Salt
Cummin
Garlic
Chopped tomato (sorry forgot to add to ingredients) 10-16 oz can will work

Boil This^^^^ 30-45min Covered

Now add Chopped Orka
Crushed red pepper
smoked paprika
Tonys

Boil covered for another 10-15min



Serve over rice...white, brown, dirty, wild.....go nuts

Enjoy
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Old 12-21-2012, 09:37 PM   #4
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looks good
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Old 12-21-2012, 09:39 PM   #5
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At stage where you add Okra....you may add: shrimp, crawfish also
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Old 12-22-2012, 05:21 PM   #6
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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
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Old 12-22-2012, 05:25 PM   #7
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Man, I would tear up some slimey gumbo okra right about now.
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Old 12-22-2012, 08:28 PM   #8
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Looks great
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Old 12-22-2012, 08:43 PM   #9
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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.

Last edited by Muddy Bud; 12-22-2012 at 08:46 PM..
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Old 12-22-2012, 08:58 PM   #10
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\
Quote:
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.
Just my usual. SoaK in salt water min 24 hrs- 4-5 days, changing a few times but dont add more salt.

Red heads are divers, they need more soak time, I usually wrap em in bacon and cook med rare...boiling can overcook em'. That will inhance the liver taste


Soak em 5 days then try em' again
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Old 12-24-2012, 04:43 AM   #11
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Ditch the tomatoes and it might pass.
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Old 12-24-2012, 06:58 AM   #12
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looks great, but I'm with Blake on the okra.
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Old 12-24-2012, 05:56 PM   #13
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Looks great.
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Old 12-25-2012, 03:50 PM   #14
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Looks real good!!
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Old 12-25-2012, 09:53 PM   #15
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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.
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Old 12-27-2012, 02:38 PM   #16
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Looks real nice
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Old 01-11-2013, 11:03 PM   #17
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Cooking a double recipe this weekend!!!
and for those that dont like okra....yea I'll be doubling that as well IT'S GUMBO...it has OKRA without it by def. it just a good soup
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Old 01-14-2013, 10:11 PM   #18
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I made 3 gallons for 7 people.....got about a gallon left. I'm miserable....
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Old 11-19-2013, 01:38 PM   #19
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Back up for duck season.
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Old 11-19-2013, 06:16 PM   #20
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Gonna try this recipe! Thanks
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Old 11-19-2013, 06:22 PM   #21
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Dude that looks GREAT!!!
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Old 11-20-2013, 04:45 PM   #22
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Went to school in Louisiana, loved when there would be green beans in he gumbo. Don't see that much in Houston.
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Old 11-20-2013, 05:28 PM   #23
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Looks good but you want find many Cajun gumbos with tomatoe and okra. That may be more of a creole variation.
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Old 11-20-2013, 05:44 PM   #24
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Might have to try this wkend
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Old 11-20-2013, 10:24 PM   #25
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Quote:
Originally Posted by McClain View Post
Looks good but you want find many Cajun gumbos with tomatoe and okra. That may be more of a creole variation.
Funny, the definition of gumbo is: tomato and okra soup
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Old 01-22-2014, 08:48 PM   #26
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Made a big pot of it again tonight. Ate a bowl and froze the rest for upcoming hunting trips.

Made a change in prep. Instead of removing meat then cutting, I cut meat into 1/16-1/8" strips before marinating. Once I boiled I didn't remove just added roux and spices and rocked on.

I think the meat was more tender and took the spices better. I will continue this method.
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Old 01-22-2014, 09:00 PM   #27
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Made this last year and it was great. No ducks this year
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Old 01-22-2014, 09:25 PM   #28
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I'm hungry now!
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Old 01-22-2014, 09:44 PM   #29
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Quote:
Originally Posted by Low Fence View Post
Cooking a double recipe this weekend!!!
and for those that dont like okra....yea I'll be doubling that as well IT'S GUMBO...it has OKRA without it by def. it just a good soup
Looks nice.

Question. Have you ever had gumbo YaYa? Ok a south la version of chicken and sausage gumbo......

Gumbo can be gumbo with out the okra.
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Old 01-22-2014, 10:56 PM   #30
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Ya lost me with the okra but to each his own
My wife/ in-laws are cajun... they'd shoot me if I messed up their gumbo with okra. They LOVE okra... just not in gumbo because is gets slimy.
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Old 01-24-2014, 11:26 AM   #31
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lots of cajun blood in these bloodlines, we call that yankee gumbo, real gumbo is very simple....dark chocolate roux with onions, bell pepper, celery cooked until almost gone. the ducks/chickens still have the bones in them.
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Old 01-24-2014, 11:29 AM   #32
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also, gumbo is always better the next day, we usually cook it the day before...refrigerate overnight....next day add a dozen eggs as you heat it back up very slowly......what you have is hard boiled eggs cooked in the roux. they are too die for!
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Old 01-24-2014, 12:54 PM   #33
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Just ate lunch and this still made me hungry
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Old 11-22-2014, 08:47 AM   #34
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Getting ready to make and freeze a bunch for this years hunting trips
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Old 11-22-2014, 05:02 PM   #35
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Made a double batch @ same ratio.....but added double the roux. 15 min till done. Will report back (its THICK)
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Old 11-22-2014, 05:15 PM   #36
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Tag
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Old 11-22-2014, 05:43 PM   #37
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OK,

I got it!!!!!

use this receipt at top but for roux use 2 cups peanut oil with 3 1/2 cups flour, WOW!!! Thick with or without okra (for the Cajuns scared of okra)

I've cooked this several times and my wife just said this is it!!!
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Old 11-23-2014, 09:39 AM   #38
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Quote:
Originally Posted by Low Fence View Post
Funny, the definition of gumbo is: tomato and okra soup
Actually...

gumbo (ngombo) is African for Okra. Doesn't have much to do with the soup part and I've only had 1 style of gumbo with tomatoes.

Ironically, the word gumbo (kombo) is also the Choctaw word for filé, which is just powdered sassafras leaves.

Gumbo is just the word for the method of thickening a soup.

Ive never had duck gumbo but your's looks good!
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Old 12-01-2014, 02:32 PM   #39
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Sounds good, but once the roux is ready, try sauteing the vegetables in the roux, then add the water, sausage, and the ducks, also gotta have a good hen chicken to make a good gumbo!! Pluck your ducks and quarter them up. Keep meat on the bone, the skin keeps in the moisture, and keeps the meat from falling apart. season how ya like, and add chopped up green onions at the end. No okra in a chicken gumbo!
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Old 12-01-2014, 03:18 PM   #40
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Gotta try this!
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Old 12-07-2014, 09:06 AM   #41
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Sounds good
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Old 12-07-2014, 09:24 AM   #42
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No tomatoes or okra in my gumbo
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Old 12-07-2014, 09:25 AM   #43
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Yours still looks good.
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Old 12-07-2014, 12:43 PM   #44
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Took 3 gallon bags that I cooked a week ago to Stuttgart. When they saw it they said " thats the darkest gumbo I've ever seen"

Then it was unanimous, "best duck gumbo they had ate". Made me proud coming from the duck capital !!!
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Old 12-07-2014, 12:48 PM   #45
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Took 3 gallon bags that I cooked a week ago to Stuttgart. When they saw it they said " thats the darkest gumbo I've ever seen"

Then it was unanimous, "best duck gumbo they had ate". Made me proud coming from the duck capital !!!
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Old 12-08-2014, 04:37 PM   #46
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Looks good and sounds good. Gonna have to try this.
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Old 12-31-2014, 08:57 AM   #47
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Looks delicious! As soon as I harvest a few more quackers I'm definitely trying this out. Thanks for sharing.
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Old 12-31-2014, 09:00 AM   #48
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Quote:
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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Old 12-31-2014, 09:01 AM   #49
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Im going to try it this weekend...
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Old 01-01-2015, 09:26 AM   #50
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Quote:
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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