Duck Gumbo

Misippi Egger

Little Steven's wonderful duck meal prompted me to post what I have been doing this afternoon.

Pre-duck hunting season freezer clean-out. I thawed 4 whole ducks plus 44 duck breasts. I have a 22 qt stock pot simmering (and smelling up the kitchen and keeping room - yumm) with the duck and veggies.

Headed to a meeting tonight and when I return will strain, cool and refrigerate. Tomorrow will freeze the stock I don't need for the gumbo.

Saturday am I will make the duck & Cajun sausage gumbo, simmer it on my large BGE and at 6:30 it will WIN the gumbo, chili, soup Fall Festival cook off at our church. I plan to dress in my camo, complete with duck calls, duck straps, maybe one of my stuffed mallards, some decoys and a few shells. (Shotgun and a borrowed lab probably are not appropriate). :ohmy: The judges won't see me coming ! :laugh:

Followup pics of Saturday's finale.

Little Steven

Clark,

Sounds really good. I'm just making some duck soup with leftovers.

Steve

Frank from Houma

Geaux gettum Clark - sounds like fun

Hoss

you have mail.

rsmdale

There you go Clark,that sounds fantastic!! I have 2 pintail and a widgeon fresh from Sat to try a recipe with.



GOOD EATS AND GOOD FRIENDS

DALE

Misippi Egger

Stock done.

Shredded duck meat - ended up with three 1/2 gallon containers with duck meat. Strained the stock and got about 10 quarts of great-smelling duck stock. Will refrigerate overnight and skim most of the fat off tomorrow.

Little Steven - should I package up the fat and Fed EX it to you ? :laugh:

Hoss

CONGRATS BTCMDA winner!

Little Steven

Clark,

That would be awesome. I need to do a confit

Steve

Misippi Egger

The same Homeland Security / Customs official that spots the Caveman sauce will probably "grab" the duck fat also ! :ohmy: :(

Misippi Egger

Thanks for the nomination.

Hey, got it even though they finished at different times.

Little Steven

Clark,

You forgot the mounties.

Steve

Misippi Egger

I wasn't sure it would make it that far, but you are SO right. "They always get their man"..... :laugh:

rooster

clark I hope you share the gumbo recipe.

Misippi Egger

Rooster:

Duck and Cajun Sausage Gumbo
Source: Clark Ethridge
Rating: ★★★★★
Categories: Gumbo
Makes: 16 Servings

Ingredients:
7 - 8 whole Ducks
1 cup Roux, Dark
2 lb Cajun Sausage
4 tbsp Salt, divided (Coarse sea salt is equivalent)
1 Bay leaf
2 ribs Celery, quartered
1 Onion, quartered
2 cups Onions, chopped
2 cups Celery, chopped
2 cups Green Peppers, chopped
1½ teasp pepper
Red Pepper, to taste
Tabasco, to taste

Method:
Boil ducks in about 4 quarts water seasoned with 1 T salt, bay leaf, quartered celery and onion. When done, remove meat from bones and cut into bite-sized pieces. Reserve strained stock.
Cut sausage into rounds and cook briefly to render grease. Drain. Make or add dark roux. Cook chopped vegetables slowly in roux. Add 3 quarts of duck
stock and cook to consistency of thick gumbo. Add pepper, duck meat and sausage.
Simmer 3 hours. Season to taste with red pepper and Tabasco. (Freezes well).
Serve over rice with salad and French Bread.

Whole ducks work better the skinless breasts as there is more fat and the bones to "richen up" the stock. I try to mix up whole and skinless breasts.

Enjoy !