IndaPot....

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IndaPot....

Postby Indaswamp » Sat Oct 27, 2012 8:20 pm

:biggrin:
Goose leg and thigh Gumbo!
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The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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IndaPot....

Postby grizz18 » Sat Oct 27, 2012 8:23 pm

Stop it!
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Re: IndaPot....

Postby Indaswamp » Sat Oct 27, 2012 8:24 pm

grizz18 wrote:Stop it!

:lol3:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: IndaPot....

Postby Indaswamp » Sat Oct 27, 2012 8:30 pm

grizz18 wrote:Stop it!

Ondagrill...
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The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: IndaPot....

Postby Dtrain22 » Sat Oct 27, 2012 8:45 pm

Indaswamp wrote:
grizz18 wrote:Stop it!

Ondagrill...
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I'm drooling over here! Should be Indabelly! You guys sure do rock the table fare! Good stuff!
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IndaPot....

Postby Botiz630 » Sat Oct 27, 2012 10:01 pm

Nom nom nom!
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Re: IndaPot....

Postby Indaswamp » Sat Oct 27, 2012 10:05 pm

Botiz630 wrote:Nom nom nom!

I'll do play by play pictures while making the Duck and Cauliflower soup tomorrow.... :wink: :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: IndaPot....

Postby Indaswamp » Sat Oct 27, 2012 10:06 pm

Botiz630 wrote:Nom nom nom!

seriously though...save all those goose legs and thighs...I made a few believers with the last gumbo I cooked. :yes:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: IndaPot....

Postby Rick Hall » Sun Oct 28, 2012 4:11 am

Don't know whether to laugh or cry over the poor bastages that breast their birds and toss the legs.
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Re: IndaPot....

Postby Indaswamp » Sun Oct 28, 2012 9:48 am

Rick Hall wrote:Don't know whether to laugh or cry over the poor bastages that breast their birds and toss the legs.

If only they knew that the legs and thighs were the best parts on the goose!!
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: IndaPot....

Postby jerseydutch » Sun Oct 28, 2012 10:07 am

Inda, is that gumbo this recipe?

http://www.duckhuntingchat.com/forum/viewtopic.php?f=71&t=102000

I have some goose legs that keep getting pushed aside in the freezer. After the east coast dries out I will have to give this a shot!
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Re: IndaPot....

Postby Indaswamp » Sun Oct 28, 2012 11:36 am

jerseydutch wrote:Inda, is that gumbo this recipe?

http://www.duckhuntingchat.com/forum/viewtopic.php?f=71&t=102000

I have some goose legs that keep getting pushed aside in the freezer. After the east coast dries out I will have to give this a shot!

Yep, that's it...but I did not smoke the legs and thighs this go around because I was out of state and did not have access to a smoker. I prefer them smoked, but both ways it is good. just be sure and order some authentic gumbo file' and andouillie from a cajun online store. :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: IndaPot....

Postby Indaswamp » Sun Oct 28, 2012 11:49 am

Here's the beginning of the duck and Cauliflower Soup...
Ducks thawed and patted dry with paper towels:
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Coated with Cane Syrup (to suck up the smoke) and ready for the grill:
Image

On Da Smoker with pecan wood for ~1.5 hours. I'm not trying to cook them, just saturate them with pecan smoke before I make the stock. :thumbsup:
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The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: IndaPot....

Postby Indaswamp » Sun Oct 28, 2012 2:15 pm

started the Stock by chopping the veggies and adding the wine and spices:
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Ducks are done so I pulled them off...
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and added them to the stock pot with some water to boil for about 6 hours...
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The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: IndaPot....

Postby whisperin' duck » Sun Oct 28, 2012 2:26 pm

A rolling boil for 6 hours straight?
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Re: IndaPot....

Postby Indaswamp » Sun Oct 28, 2012 2:30 pm

whisperin' duck wrote:A rolling boil for 6 hours straight?

naw, I bring them to a boil for 15-20 minutes then reduce to a simmer for 6 hours till they fall apart. Remove the birds, alow to cool, then debone for the soup.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: IndaPot....

Postby Indaswamp » Sun Oct 28, 2012 2:42 pm

starting to get a little color in the stock... :thumbsup: stinkin goood around here!!!
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The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Image
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Re: IndaPot....

Postby ironrange » Sun Oct 28, 2012 3:58 pm

Looks great so far! Thanks for the demo. :thumbsup:
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Re: IndaPot....

Postby Indaswamp » Sun Oct 28, 2012 4:05 pm

ironrange wrote:Looks great so far! Thanks for the demo. :thumbsup:

just checked it...about half way done. The meat needs to start falling off the bone over the next 3-4 hours or so....
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: IndaPot....

Postby OGblackcloud » Sun Oct 28, 2012 4:09 pm

Looks good right now :thumbsup:
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Re: IndaPot....

Postby The Duck Hammer » Sun Oct 28, 2012 4:54 pm

Indaswamp wrote:
ironrange wrote:Looks great so far! Thanks for the demo. :thumbsup:

just checked it...about half way done. The meat needs to start falling off the bone over the next 3-4 hours or so....


You eaten at 10?
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Indaswamp wrote:easy...just manipulate the ruler to make the inch shorter so that 28" reads 30"..... :thumbsup:

That's how I got a 13" pecker.
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Re: IndaPot....

Postby Indaswamp » Sun Oct 28, 2012 5:09 pm

The Duck Hammer wrote:
Indaswamp wrote:
ironrange wrote:Looks great so far! Thanks for the demo. :thumbsup:

just checked it...about half way done. The meat needs to start falling off the bone over the next 3-4 hours or so....


You eaten at 10?

It's a two day process...smoke the ducks and make the stock on day 1, make the soup on day 2.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: IndaPot....

Postby The Duck Hammer » Sun Oct 28, 2012 5:23 pm

Indaswamp wrote:
The Duck Hammer wrote:
Indaswamp wrote:
ironrange wrote:Looks great so far! Thanks for the demo. :thumbsup:

just checked it...about half way done. The meat needs to start falling off the bone over the next 3-4 hours or so....


You eaten at 10?

It's a two day process...smoke the ducks and make the stock on day 1, make the soup on day 2.


Got ya. Dont know if I could smell that for two days before eating it.
“When you're at the end of your rope, tie a knot and hold on” - Theodore Roosevelt
jaysweet3 wrote:
Indaswamp wrote:easy...just manipulate the ruler to make the inch shorter so that 28" reads 30"..... :thumbsup:

That's how I got a 13" pecker.
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Re: IndaPot....

Postby Indaswamp » Sun Oct 28, 2012 8:19 pm

Rich, Dark Brown Duck Stock!! :yes: :yes: :yes: Need to reduce by 1/2 volume and I'm done for the night.
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Still need to skim the duck fat off the top, but I'll do that tomorrow after it cools in the frig.
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fall apart tender ducks...this is only one tray, I have two trays of ducks.
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The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Image
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Re: IndaPot....

Postby SCHNETZ » Mon Oct 29, 2012 5:51 am

Indaswamp wrote:Here's the beginning of the duck and Cauliflower Soup...
Ducks thawed and patted dry with paper towels:
Image

Coated with Cane Syrup (to suck up the smoke) and ready for the grill:
Image

On Da Smoker with pecan wood for ~1.5 hours. I'm not trying to cook them, just saturate them with pecan smoke before I make the stock. :thumbsup:
Image


Jeez, how many servings are you making there Inda? I used two mallards and had soup for one for about a week. That with filling a bowl and then going back for seconds. DAY-LAY-SHUS :bow:
COOLNESS AND A STEADY NERVE WILL ALWAYS BEAT SIMPLE QUICKNESS. TAKE YOUR TIME AND YOU'LL ONLY NEED TO PULL THE TRIGGER ONCE.
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