Duck Gumbo!!!!!!!................it has a pic too

[Low Fence]

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

[JAB 1]

where's the pic?

[Low Fence]

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

[2khunter]

looks good

[Low Fence]

At stage where you add Okra....you may add: shrimp, crawfish also

[Cajun Blake]

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

[dpg481]

Man, I would tear up some slimey gumbo okra right about now.

[Jackson357]

Looks great

[Muddy Bud]

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.

[Low Fence]

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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.

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

[tvc184]

Ditch the tomatoes and it might pass.

[coonazz]

looks great, but I'm with Blake on the okra.

[Bonesplitter]

Looks great.

[centexJAA]

Looks real good!!

[switchback]

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.