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Duck Andoille Gumbo - Pic Heavy

Frank from HoumaFrank from Houma Posts: 5,755
edited November -1 in EggHead Forum
Wanted to seer some duck breast but couldn't find just the breast so I bought a duck. Our course I will use all but the quack, quack.

Gumbo first - Have to have a good roux and secondarily a good stock.

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Veggies for the stock
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Cut up the duck, removed the breast, and dusted the parts with Tsunami spin. Browned all the pieces that were going into the stock.
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Browned the legs, thighs, and wings for use in the gumbo later. Started direct then smoked indirect with pecan.
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Started the roux with CI pot on the lump
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Starting to brown
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Getting happy - pulled the CI pot off a couple times to avoid burning the roux. Took about 10 minutes. Time to add the seasoning.
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Seasoning - two bunches of green onions, two large onions, about 1-1/2 cups of celery and 1/4 cup of garlic.
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In go the veggies
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Duck and Andoille go in
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Stock goes in
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Simmered about four hours - stirring occasionally and adding a little stock as the gumbo reduces.

Tried a little taste and it is mightyfine - not for tonight though. Gumbo is always better the next day. :)

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