Smoked Duck And Andouille Gumbo

Money_Hillbilly

Smoked a few ducks to begin the process of making duck and andouille gumbo.  Got the ducks smoked, tomorrow I will made the broth and roux to finish the process. 

REB17

Following

ColbyLang

How long and how low on the ducks? Just lump coal or wood added? Have some big ducks in the freezer that would make a glorious gumbo

Money_Hillbilly

@ColbyLang I used pecan, cherry and a little piece of hickory 225 until the breasts got to 165.  Took about 3 hours. 

ColbyLang

Thank you kindly sir

Money_Hillbilly

Day 2 making the broth.

ColbyLang

Carcasses. Onions, carrots……?

dmourati

Damn boy! Here's a solid Jambalaya recipe but I suspect you don't need one.

https://www.jamesbeard.org/recipes/old-school-chicken-and-sausage-jambalaya#

Please share your recipe too. I think I can get duck from one of my butchers if not my BIL is a big time duck hunter so I can hit him up.

Money_Hillbilly

@ColbyLang Using a process a buddy recommended. I cooked the broth 8 hours, normally I just go 2-3.  I added onions, celery, garlic, carrots, basil, thyme, bay leaves, rotisserie chicken carcass, 8 chicken thighs, 2 ducks and the backs from 4 ducks, salt, Tony’s seasoning.  After it cooled a little I strained it and into the fridge so I can skim the fat.  Tomorrow I will finish it up.

Money_Hillbilly

After a 3 day process I got it to the finish line.

Florida Grillin Girl

One word: Fantastic!

Money_Hillbilly

@dmourati The duck gumbo is more of a process than a recipe.  I am one of those cooks that goes more by tasting than a recipe.  Yes I follow a general recipe but I never follow measurements.  If you want the whole process I can email it to you. As I have gotten older and (hopefully wiser) I have added a few blasphemous short cuts that make things easier, like using jarred roux.  I can make a final product with it that rivals the finest local restaurants.  This leads me to believe I am not the only one using some shortcuts. 

TechsasJim

@Money_Hillbilly

yes sir, looks amazing and right weather for that.   Thanks for sharing the process!

Florida Grillin Girl

I did not know there was jarred roux... certainly have never seen it around where I live in FL.

Money_Hillbilly

@Florida Grillin Girl This will make your life so much easier.  I get it in NOLA or Baton Rouge at Costco.  It is not in other Costco’s.  

ColbyLang

Jar roux is as critical in some Cajun kitchens as heavy duty aluminum foil is to the Texas crutch.

ColbyLang

Most grocers carry it nationally Usually on the canned good aisle. Just gotta look for it

TechsasJim

Yep we have Savoie’s here in Houston.   My SIL uses it routinely.   Great Cajun Crutch (from a Texas perspective).  

StillH2OEgger

Bravo!

CTMike

dmourati said:

Damn boy! Here's a solid Jambalaya recipe but I suspect you don't need one.

https://www.jamesbeard.org/recipes/old-school-chicken-and-sausage-jambalaya#

Please share your recipe too. I think I can get duck from one of my butchers if not my BIL is a big time duck hunter so I can hit him up.

I followed this recipe this weekend - it is outstanding. I will never go back to Zatarains again. Thanks for the link.