Duck Gumbo

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Duck Gumbo

Postby quackstacker » Fri Dec 28, 2007 6:46 pm

Can someone help me out with what I need to prepare a batch of gumbo?
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Postby greenster » Mon Dec 31, 2007 12:52 pm

This is the recipe to the world duck gumbo cook off champion... courtesy of Pam Morton

Broth:
5 to 6 ducks
2 large yellow onions, diced
2 large bell peppers, diced
1 clove garlic, minced
3 tablespoons chicken bouillon granules
2 teaspoons salt
1 teaspoon black pepper
2 bay leaves
Water, to cover the ducks

Roux:
1/2 pound bacon
3/4 cup all-purpose flour
Vegetable oil (if needed)
1 teaspoon salt
1 teaspoon pepper

Gumbo:
Reserved duck broth
1 large yellow onion, chopped
1 large bell pepper, chopped
2 (15-ounce) cans diced tomatoes, drained
Salt and pepper
2 teaspoons Worcestershire sauce
1/2 teaspoon cayenne pepper
2 tablespoons garlic powder
1/2 teaspoon hot pepper sauce
2 tablespoons mango-tamarind spicy Jamaican pepper sauce (recommended: Pick-a-Peppa brand)
1 large package smoked pork sausage, diced and browned
Reserved chopped duck meat
1/2 cup finely chopped reserved bacon
1 package frozen okra, cooked to package directions, drained
1 pound raw shrimp, cut into small pieces
2 tablespoons gumbo file
White rice and French bread, as accompaniment

Broth:
To a large stockpot, add the ducks, onions, bell peppers, garlic, bouillon, salt, pepper, bay leaves, and enough water to cover the ducks. Bring to a boil and cook the ducks for about 1 hour, until tender. Remove ducks and pull the breast meat from the bones and chop them into small pieces - use only the breast meat and discard the rest of the bird or save for another use. Strain the broth and save. Set aside the chopped duck breast and broth to use later.

Roux:
In a large, deep, black skillet or kettle, fry the bacon. Remove the bacon with a slotted spoon, leaving the grease in the pan. To the hot bacon grease, slowly add the flour, if the mixture is of a paste consistency, add more bacon grease or oil until it's loose and easy to stir. Stirring constantly, flour-grease mixture should cook on medium heat until a dark caramel color is obtained. Add the salt and pepper and stir. As soon as the salt and pepper are stirred into the roux, add the remaining ingredients to make the gumbo.

To the hot roux, add broth, then the onions, peppers and tomatoes. Add the seasonings. Then add sausage, duck, bacon pieces and okra. Next add the shrimp, cook until shrimp is pink. Finally, add the gumbo file and stir. Let gumbo simmer for about 1 hour. The longer it simmers, the better it gets.

Serve over white rice with hot French bread
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Postby Fowling Around » Mon Dec 31, 2007 8:04 pm

This sounds terrific and I will give it a try. I am going to use anndouille for the sausage and may throw some oysters in as well. The roux explanation is a little simple though. This coming from a Yankee who has thrown out more rouxs than I have serve due to overheating. Make sure it is equal parts bacon fat/ oil/margarine to flour. Stir CONSTANTLY. Can't wait - thanks again. :smile:
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Postby Fowling Around » Mon Dec 31, 2007 8:23 pm

This sounds terrific and I will give it a try. I am going to use anndouille for the sausage and may throw some oysters in as well. The roux explanation is a little simple though. This coming from a Yankee who has thrown out more rouxs than I have serve due to overheating. Make sure it is equal parts bacon fat/ oil/margarine to flour. Stir CONSTANTLY. Can't wait - thanks again. :smile:
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Postby greenster » Tue Jan 01, 2008 5:49 pm

I never knew yankees could make a roux...I'm Greatly impressed...


I usually cheat and buy the mix from the store or a prefab Roux from a old lady down in LA....But i'm lazy too. But i guess leaving up yonder yall don't have that luxury..
"Thomas Jefferson said I had a God-given right to pursue happiness. What makes me happy is to take a mallard's head smooth off at about 20 feet.

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Postby Fowling Around » Thu Jan 03, 2008 9:11 pm

Spent a lot of time in Lafayette, LA hunting with the DEC boys. It usually takes me at least two tries to get it right each time. Still order my mudbugs a couple of times a year from Chez Francois - Lafayette.
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