looking for a good duck gumbo recipe

Discussion in 'Cooking Forum' started by UNCDUCKMAN, Dec 4, 2005.

  1. UNCDUCKMAN

    UNCDUCKMAN Elite Refuge Member

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    Chapel Hill, NC
    Lets see um
     
  2. Headgear

    Headgear Senior Refuge Member

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  3. BullCook

    BullCook Elite Refuge Member

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    Before you can have a good gumbo, you got to know.................
    Okra and Roux are two
    You can use Ringers and Bluebills, but not to few
    I like Corn on the cob, cut in quarters
    Look out for the Farmer's Dauighters
    You must have green lima beans
    and some small sausage things
    You can add a cup of cooked rice
    It will make things nice
    Chop the ducks and dump the bones
    While you are at it, call Kelly Jones
    Flour the ducks and brown 'em in bacon grease
    Save the bacon, don't you tease
    Make the Roux by using flour and oil
    Equal amoints and stir it with not much a'all
    Get brown with out black specks
    Add all you got, make the muscles flex
    Okra, duck and corn
    Beans,and Sausage, cut not torn
    Salt and pepper to taste
    Whoa, don't make haste
    Slowly let it simmer
    But don't get it thinner
    Cut up some ham and put it in the pot
    Think about what else you got
    How about some green onions and hot sauce
    Don't forget the Woshchestershire, give it a toss
    Now my friend there's your Gumbo
    Put the crumbled bacon in there too, Beau
     
  4. Big Iron

    Big Iron Refuge Member

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    Joined:
    Mar 5, 2002
    Location:
    LA (Lower Alabama)
    SMOKED DUCK AND ANDOUILLE GUMBO

    * ducks, how many is your option, I use 4 or 5
    * 2 onions, medium dice
    * 2 ribs celery, sliced medium
    * 2 bell peppers, medium dice
    * 2 tablespoons garlic, minced
    * 1-1/2 cups dark roux
    * 1-1/2 teaspoons Creole seasoning blend
    * 1-1/2 teaspoons Worcestershire sauce
    * 1 teaspoon salt
    * 2 teaspoons Tabasco
    * 3/4 pound andouille, sliced or you can use polish kebasa
    * 2 tablespoons Kitchen Bouquet (for color)
    * 1 teaspoon white pepper
    * 1/4 cup green onions, chopped
    * 1/4 cup parsley, chopped

    Smoke the duck, and debone. Make a duck stock with the bones -- cover the bones with 4-1/2 quarts water and the end pieces from the onions, celery and bell pepper. Simmer for 2 hours. Strain and reserve the stock. It is preferable to do this a day ahead of time, so that the stock may be refrigerated and defatted.

    Place 1 gallon of stock in a gumbo pot and bring to a boil. Add the roux, Creole seasoning, Tabasco, Worcestershire, white pepper, andouille and half of the onion, celery and bell pepper (the "holy trinity"). Simmer for 1 hour.

    Add the remaining onion, celery and bell pepper, and 2 cups water. Simmer for 1 hour. (Adding half of the trinity later in cooking helps keep them intact, after the first half gives up all their flavor and texture and disintegrates into the gumbo.)

    Dice the duck meat into large chunks, discarding the skin. Add the duck meat, green onions and parsley. Simmer for 15 minutes.

    Serve in gumbo bowls over rice.
     

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