here is a duck gumbo recipe...the key is good andouille sausage....
DUCK AND ANDOUILLE GUMBO
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.
Last night I asked for a good duck gumbo reciepe. Well several people responded but the andouille hooked me. Thanks pyro! The butcher shop hear in S. Ark pretty much keeps it for me. Fixed just like stated above except took liberty to add 1/2 lb shrimp. Cant go wrong with shrimp in a gumbo. Been cooking on the Egg with lots of smoke and lid 1/4 off for 1 1/2 at 300-325. Got to work graveyards and leave soon so probably no finnished pics of feed. Also had 3 duck fellets left over and didn't want to wast so soaked in Itilian dressing 2 hr, wraped w/bacon, sandwitch ham and slice colby jack cheese and stuck in foil boat to set on top of dutch oven as is no room in the Egg. Smells great. Note the duck rue in 2nd pic. Got to finnish it up and get ready for work. Starting a shut down so long night. At least its not as cold as last week to ride.