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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.


Veggies for the stock

Cut up the duck, removed the breast, and dusted the parts with Tsunami spin. Browned all the pieces that were going into the stock.

Browned the legs, thighs, and wings for use in the gumbo later. Started direct then smoked indirect with pecan.

Started the roux with CI pot on the lump

Starting to brown

Getting happy - pulled the CI pot off a couple times to avoid burning the roux. Took about 10 minutes. Time to add the seasoning.

Seasoning - two bunches of green onions, two large onions, about 1-1/2 cups of celery and 1/4 cup of garlic.

In go the veggies

Duck and Andoille go in

Stock goes in

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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