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Duck/andoille gumbo (pic heavy)
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Frank from Houma
Posts: 5,755
Too hot to do this on the egg today but I did smoke the bones, skin, etc. on the egg yesterday.
Ingedients - only item missing from the pic is flour for the roux, Tony Chachere's, and salt
Partially deboned the ducks and smoked all the bones and skin with oak and pecan indirect with a pan to catch the duck fat. After smoking the bones, etc. made a large stock which cooked about 8 hours yesterday.
Most of the time I'm cooling the drippings to scoop and get rid of the fat - not this time
Duck fat being used to make the roux
All the ingredients prepped
Starting the roux
Half way there
We're there - took about 10 minutes
In go all the seasoning
Pushed the seasoning aside after about 15 minutes and started browning the legs
Legs on the side - browning the thighs
Browning the breast meat
Added the andoille
Looking good (gumbo is not photogenic)
Sampler
When you go back three times for small samples is that still just sampling - didn't adjust recipe between samples.
Ingedients - only item missing from the pic is flour for the roux, Tony Chachere's, and salt
Partially deboned the ducks and smoked all the bones and skin with oak and pecan indirect with a pan to catch the duck fat. After smoking the bones, etc. made a large stock which cooked about 8 hours yesterday.
Most of the time I'm cooling the drippings to scoop and get rid of the fat - not this time
Duck fat being used to make the roux
All the ingredients prepped
Starting the roux
Half way there
We're there - took about 10 minutes
In go all the seasoning
Pushed the seasoning aside after about 15 minutes and started browning the legs
Legs on the side - browning the thighs
Browning the breast meat
Added the andoille
Looking good (gumbo is not photogenic)
Sampler
When you go back three times for small samples is that still just sampling - didn't adjust recipe between samples.
Comments
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"When you go back three times for small samples is that still just sampling" NO - that's good cooking.
Sure looks good. Thanks for the pictorial.
Kent -
You made it look pretty!
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Great post Frank, that looks outstanding! If the Chef goes back for 3 samples and makes no adjustments it is probably worthy of being served in a 5 star restaurant! Is that one of those things that will taste even better tomorrow?
Thanks for sharing,
Gator
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Better tomorrow and the day after
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Great pictourial Frank! Wish I was the sampler. Molly
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 -
Great cook Frank! -RP
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Very nice Frank, very nice......Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Wow! That looks great. I'll have to try the duck fat roux. Thanks for sharing.
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That ia a really well done dish!!,Love the color on your Roux-just perfect.
GOOD EATS AND GOOD FRIENDS
DALE -
Damn . . .
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Awesome - love me some good duck and sausage gumbo - nothing better!
:woohoo: :woohoo: -
Bet you make a mean one Clark - the only difference is my ducks don't have any bird shot in them.
Snuck up on a whole flock of them at our local grocer the other day -
That DOES make it easier on the teeth, but on the other hand, I would NEVER be able to make a roux if I was counting on the fat from wild ducks. :laugh:
Bet you "captured" all of them without a shot being fired ! :laugh: :laugh: :laugh:
I was thinking of cleaning out the freezer and making some gumbo, but it is SO hot and humid here, it's just didn't seem right for gumbo. I guess I will have to keep moving things around in the freezer until cooler weather arrives :ohmy:
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