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I cooked some\'en: Duck and anduie gumbo

edited 9:03AM in EggHead Forum
A big thank you to Pyro who gave me this recipe years ago and is still a dandy. I have not made it in a while so hear goes. A wonderful morning in the bottoms and the ducks were there in numbers!


Ok the raws:


Hears the recipe:

2 mallard ducks, cut into serving pieces
11/4 lbs. andouille sausage
2 medium onions, finely chopped
1 bell pepper, finely chopped
4 stalks celery, finely chopped
1 cup cooking oil
1 cup flour
4 cloves garlic, finely chopped
3 bay leaves
1/4 tsp. allspice
1/4 tsp. cayenne pepper
1 tsp. basil
1/4 tsp. powdered cloves
1/2 tsp. poultry seasoning
1 tbsp. salt
6 shakes black pepper
4 tbsp. Worcestershire sauce
4 drops Tabasco
5 green onions, finely chopped
4 (101/2-oz.) cans beef consommé
3 cans water

Make a stock with consommé and water in a large, heavy iron pot and bring to a low boil. In a separate heavy iron pot brown duck pieces well in hot cooking oil. (This browning will prevent excess duck fat from cooking out into the gumbo.) When all duck pieces are browned well, place them in the pot of stock. Drain about 3/4 cup of the oil and fat from pot used to brown duck and set aside for later use in making roux. Add the chopped onions, pepper, and celery to the remaining hot oil and sauté until very tender, stirring well. When vegetables are cooked, combine them with the duck and stock.
Slice andouille into round slices about 1/4 inch thick and brown in the pot used to brown the duck. (Cook out as much grease from the andouille as possible.) Add the browned andouille to the duck, stir well, and maintain cooking at a simmer. As the mixture simmers add the chopped garlic and the rest of the seasonings and stir until all are well blended.
Make a medium dark roux in the pot used for browning duck and sausage. Use the oil and fat saved from browning and an equal amount of flour. When the roux is cooked, remove from heat and add enough stock from the duck and andouille to thin it; then add the thinned roux to the duck and sausage. (If roux is added to duck without thinning it would form lumps.)
Stir mixture will and adjust heat to cook at a low simmer. Cover and cook until duck is very tender (about 21/4 hours). At end of cooking remove from heat, add Tabasco, check for salt, add chopped green onions, and let sit for 5 minutes. Serve over rice. Serves six to eight.

I will tell you right now this is not a good first Egg recipe as every thing was done on the Egg. No gas or electricity allowed and as such I did not follow recipe exactly. Had way more vegs and flower than I needed for my pot. Started out by prepping all the raws. First smoked my andui in the Egg for about an hour and half at 225 then duck in oil saving a cup of drippings.

Set aside and add all vegs with oil and cook till very tinder. I don't like crunchy vegs in soup or gumbo. Set to side

Next heat duck drippings to hot and add flower slowley till a thick past. At this point I removed cast iron from Egg as it retained enought heat to make the rue.

Return to Egg and slowly start adding beef consame to rue stiring all the time. If you do not do this stage correct you will have duck and flower lump gumbo!! :laugh:

After adding the beef consame I added vegs and meats then filled with water till 1/12 inches from top then added spices and stir well. Cook indirect on smoke rocks at 300-325 for 1 1/2 hours or so adding secreat ingrediant 30 min. before done. ;)

Serve with home made corn bread and fresh ADP its heard to beat!



  • ForniaFornia Posts: 451
    Looks fabulous! Now that's fesh Duck!!!
  • Mr HollowayMr Holloway Posts: 2,034
    Great looking meal.
    Daybreak pic is very nice :)
  • Can't get much more authentic than that Deane!

    You are a true locavore! Looks delicious. :)
  • Nice gumbo J-Lo. I like the shucking instructions as well.

    Made a "Who Dat" gumbo after Thanksgiving - Duck, Andoille, and Turkey :)
  • looks yummy!

    now, the ultimate DUCK GUMBO throwdown:

    JLOCKHART29, Frank from Houma, Misippi Egger

    too bad you and Clark can't find your way to The Coop this weekend...

    may have to have frozen samples flown in to all the bigger regional Eggfests :woohoo:
  • BeliBeli Posts: 10,751
    Deane you've done it again. Wiffey thinka im crazy replying to your post while at the cinema :laugh: Delicioso
  • That looks delicious JL, thanks for the recipe

  • cookn bikercookn biker Posts: 13,407
    From air to boat to pot and plate, just awesome!!
    Great pictures!!
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Spring HenSpring Hen Posts: 1,541
    Uh oh...Jake has his feathers ruffled. What did you do to him?
    Co-Proprietor and Madam of The Chicken Ranch
    Spring, Texas USA
  • roosterrooster Posts: 252
    that looks mighty good. Are you seeing a good number of mallards?
  • Great looking gumbo, JL ! Love me some duck and sausage gumbo!!!

    You still getting fresh ADP's?
  • Now, that does sound good! I'm doing a cut and paste on that one.
    Seems we "Up North" may not get the hunting that you do, but we do get a few!!!
    I've got some in the freezer and the Gumbo idea really fires my missal.
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Kerri I have never cooked with Clark but I believe he is force to be reconed with. I have cooked with Frank and sorry but I wouldn't shame myself going up against the old man himself!! Sometimes you got to know your limits! :whistle:
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Get a life Beli!! Your looking at a cooking forum at the movie??!!LOL You the man. Must be a chick flick!!?
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Not one thing did I do to you buddy Mrs. Hen. He is nice and safe. I always even change my closes after duck hunting as to not take any chance of giving him a disease he has no natural imunity to.
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Hunted last 4 days on vacation and skipped out today. Needed a break getting up at 2:15. Mallards were filling the sky yesterday. Wave after wave of flight ducks. It has been since the old 3 duck 30 day hunts since I have seen birds like this.
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Yea Clark I have them in pots I bring into my work shop on freezing nights with a heater. Will have peppers most of the winter. Even have a plant of Bhut peppers all most ready!
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Probably can't get any Anduie up there as that makes the gumbo. Try and get a good firm sausage from a butcher. The grocery store Hillshire farms want cut it.
  • rsmdalersmdale Posts: 2,472
    I just spent two straight days laying the wood to some pintail,widgeon,Gadwall,and the Spoonies-Love your cook and have to give it a try!!!


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