Duck Gumbo?

[snakejake]

I have a bunch of duck that I would like to make into a bunch of gumbo, need a good recipe. The recipe cannot be to indepth, cause I'm really new at this cookin thing. Anything with other meats in it is prefered, come on CB, I know you have a killer recipe!!

[waterdog]

here one..INGREDIENTS
2 (4 pound) wild ducks, cut up
1/2 cup cooking oil
2/3 cup all-purpose flour
1 pound smoked sausage, sliced
2 cups chopped onion
1 1/2 cups chopped green pepper
1 1/2 cups sliced celery
2 tablespoons minced fresh parsley
1 tablespoon minced garlic
1 (14.5 ounce) can stewed tomatoes
2 bay leaves
2 tablespoons Worcestershire sauce
1 1/2 teaspoons pepper
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
2 quarts water
Hot cooked rice
Add to Recipe Box

..DIRECTIONS
1.In a Dutch oven over medium heat, brown duck in batches in oil. Remove and set aside. Discard all but 2/3 cup drippings. Add flour to drippings; cook and stir over medium heat until brown, 12-14 minutes. Add sausage, onion, green pepper, celery, parsley and garlic. Cook for 10 minutes, stirring occasionally. ADd next eight ingredients; mix well. Add duck; bring to a boil. Reduce heat; cover and simmer 60-75 minutes or until duck is tender. Remove duck. Cool. Debone and cut into chunks; return to pan. Simmer 5-10 minutes or until heated through. Remove bay leaves. Serve with rice

[Cajun Blake]

very nice recipe waterdog


snake

my good friend trained under, and worked for Emeril over 5 yrs.

here is his recipe for Duck and Andouille Sausage Gumbo

yields 6 servings

Ingredients

3 wild ducks (4 1/2 to 5 pounds total ), cut into 8 pieces..... substitute 8-10 boneless duck breasts if desired (cut into 1" cubes)
2 teaspoons Creole Seasoning (Tony's , Slap Ya Mama , etc... )
1 cup vegetable oil
1 cup bleached all-purpose flour
2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped green bell peppers
1/2 teaspoon salt
1/4 teaspoon cayenne
1 pound andouille or other smoked sausage, cut crosswise into 1/4-inch-thick slices
2 bay leaves
3 quarts chicken broth or stock
2 cups cooked long-grain rice
2 tablespoons chopped green onions or scallions (green part only)

Instructions
Season the duck (breasts) with the Creole seasoning.

Heat the oil in a large Dutch oven or heavy pot over medium-high heat.
Add the duck and brown, 3 to 5 minutes on each side.
Transfer to a platter and set aside.

Reduce the heat to medium and add the flour.
Stir slowly and constantly to make a dark brown roux, the color of chocolate, 20 to 25 minutes.
Add the onions, celery, bell peppers, salt, and cayenne.
Cook, stirring constantly until the vegetables are wilted, about 10 minutes.
Add the sausage and bay leaves and continue to cook, stirring, for 3 minutes.
Stir in the broth and bring to a gentle boil, then simmer, uncovered, for 1 hour.
Add the duck and simmer for another hour.

Remove the bay leaves and skim off any oil that has risen to the surface.

Serve in deep bowls with the rice. Garnish with the green onions.



**PS - I hate bones in my gumbo, if you use the whole duck, i would recommend you de-bone the duck , and use the bones to make your stock


i also like a dark roux , should look like this




.

[snakejake]

Thanks alot fellas, CB that looks GOOD!! pics always make it better

[GR5]

[sonnys]

the secret's in tha tomato!

[Wyatt 545]

make sure you layer the breasts between potato slices overnight to draw blood out of breasts

[bowhunter59]

mmmmmmmmmm I cant wait to get home from Iraq to try these gumbo

[Coullion]

make sure you layer the breasts between potato slices overnight to draw blood out of breasts

never heard of that, does it take some of the gamey taste out? I have certain ducks I use for 'Gumbo' cause they're just horrible pot roasted, grey ducks, scaup, ect.

[RaginCagin]

the secret's in tha tomato!

Coon arses dont put tomatoes in Gumbo. This must be a Texas ingredient. Tomato in a gumbo makes it a soup.

And if you are to lazy like me to make a roux Karys roux works well.

[bjg]

the secret's in tha tomato!

tomato!! ***??

[firecapt186]

very nice recipe waterdog


snake

my good friend trained under, and worked for Emeril over 5 yrs.

here is his recipe for Duck and Andouille Sausage Gumbo

yields 6 servings

Ingredients

3 wild ducks (4 1/2 to 5 pounds total ), cut into 8 pieces..... substitute 8-10 boneless duck breasts if desired (cut into 1" cubes)
2 teaspoons Creole Seasoning (Tony's , Slap Ya Mama , etc... )
1 cup vegetable oil
1 cup bleached all-purpose flour
2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped green bell peppers
1/2 teaspoon salt
1/4 teaspoon cayenne
1 pound andouille or other smoked sausage, cut crosswise into 1/4-inch-thick slices
2 bay leaves
3 quarts chicken broth or stock
2 cups cooked long-grain rice
2 tablespoons chopped green onions or scallions (green part only)

Instructions
Season the duck (breasts) with the Creole seasoning.

Heat the oil in a large Dutch oven or heavy pot over medium-high heat.
Add the duck and brown, 3 to 5 minutes on each side.
Transfer to a platter and set aside.

Reduce the heat to medium and add the flour.
Stir slowly and constantly to make a dark brown roux, the color of chocolate, 20 to 25 minutes.
Add the onions, celery, bell peppers, salt, and cayenne.
Cook, stirring constantly until the vegetables are wilted, about 10 minutes.
Add the sausage and bay leaves and continue to cook, stirring, for 3 minutes.
Stir in the broth and bring to a gentle boil, then simmer, uncovered, for 1 hour.
Add the duck and simmer for another hour.

Remove the bay leaves and skim off any oil that has risen to the surface.

Serve in deep bowls with the rice. Garnish with the green onions.



**PS - I hate bones in my gumbo, if you use the whole duck, i would recommend you de-bone the duck , and use the bones to make your stock


i also like a dark roux , should look like this




.

Blake, I do mine close to the same as your's but, then we all and our own little twist. I smoke my ducks/breast first and add some thyme to mine.
Smoked duck gumbo was the cause of my first ever crowned tooth too. Steel shot doesn't give like lead.

[rzrbak]

Ouch........

[junior]

Ain't no tomatoes in real Gumbo.
Blake is spot on with this recipe!
Got family in the Ville Platte area, and that's about the same recipe they use.
Except you gotta have a good "hen" chicken to make a good gumo!

[RaginCagin]

Ain't no tomatoes in real Gumbo.
Blake is spot on with this recipe!
Got family in the Ville Platte area, and that's about the same recipe they use.
Except you gotta have a good "hen" chicken to make a good gumo!

I work in Ville Platte maybe even with some of your family. Nothing like a good hen and sausage gumbo but if you can get it my favorite is a good guinea and sausage gumbo. They have a lady by my camp that sells them for $5 cleaned the day you call her. That dark mear makes a awesome gumbo.